Chicken and Vegetable Stir-Fry

📝 Ingredients

• 250 g dried thin egg noodles
• 0 none spray oil, for cooking
• 500 g chicken breast fillet, cut into thin strips
• 2 tsp chopped ginger
• 1 cloves garlic, crushed
• 1 none medium onion, chopped
• 1 none medium red capsicum, thinly sliced
• 1 none medium green capsicum, thinly sliced
• 250 g snow peas, trimmed
• 2 tbsp MAGGI Sweet Chilli Sauce
• 1 tbsp MAGGI Oyster Sauce 275mL
• 0.25 cup plum sauce
• 0.3 cup chicken stock

👨‍🍳 Instructions

1. 1cook noodles according to packet directions; drain well; set aside and keep warm.
2. 2heat a non-stick wok or frying pan over high heat; spray with oil. cook chicken in 2 batches for 2-3 minutes or until browned; set aside and keep warm.
3. 3reheat wok; add ginger, garlic and onion; stir fry 2 minutes or until onion is soft; add capsicums and snow peas; stir fry 3 minutes or until just tender.