Chicken Teriyaki Noodles

• 1 lb. boneless, skinless chicken breast cut into chunks or slices
• 2 tbsp. teriyaki sauce
• 2 tbsp. olive oil
• 1 small onion, sliced
• 2 cloves of garlic, minced
• 1 tbsp. fresh ginger root
• 1 carrot, cut into matchsticks
• 1 celery cut into matchsticks
• 1 can baby corn on cob
• 1 ½ c chicken stock (375 ml)
• ¾ lb. noodles (rice)

Directions:

In a small bowl, marinate chicken in teriyaki sauce for 1 hour to overnight in fridge.

To cook, heat oil in a large, deep skillet. Add chicken and fry until chicken is browned.

Add onions, garlic and ginger and stir-fry about 1 min. Add carrots, celery and corn and stir-fry. Add stock and bring to a boil. Cook gently 2 mins until chicken is cooked thru.

Meanwhile, prepare noodles according to package. Drain and add to chicken and veggies. Toss veggies in the pan over gentle heat for a few minutes until noodles absorb liquid.

Taste and adjust with salt and pepper.