Categories: Dairy Free, Kid Friendly

Ingredients

• Marinade
• 1 tbsp soy sauce
• 1 tbsp sake or sherry
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 boneless, skinless chicken breasts cut into strips
• 8 oz pasta twirls
• 3 tbsp vegetable oil
• 2 eggs lightly beaten
• 1 medium onion, finely sliced
• 1 clove garlic, chopped
• 1 cup smal roccoli florets
• 8 canned whole baby corn cut in half
• 1/2 sweet red pepper cut in strips
• 1 medium carrot, peeled and cut into strips
• 1/2 cup sliced button mushrooms
• 2 tbsp finely sliced scallions
• 1 1/2 to 2 tbsp oyster sauce
• 1 chicken stock cube dissoved in 6 tbsp boiling water
• pepper

Directions

1. Mix together the marinade and marinate the chicken for about 30 minutes

2. cook the pasta, drain and set aside

3. In a frying pan, heat 1 1/2 tsp of oil and firy the eggs until set. Cut into strips and set aside.

4. Heat 1 tbsp oil in a wok or large frying pan and stir fry half the onion and garlic for 2-3 minutes

5. Add the chicken and marinade and stir fry until the chicken is cooked through. Remove the chicken and onion and set aside

6. Heat the remaining 1 1/2 tbsp oil in the wok and stir fry the rest of the onion and garlic for 2-3 minutes.

7. Add the broccoli, baby corn, red pepper, and carrot and stir fry for about 5 minutes

8. Sprinkle a little water while stir frying the vegggies.

9. Add the mushrooms and scallions and cook for 2-3 minutes

10. Return the chicken to the wok, add the oyster sauce and stock, cook for 2-3 minutes until the veggies are tender and the chicken is cooked through.

11. Add the pasta and stir to combine

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