Ingredients

· 500 g chicken fillets

· 255 g Japanese teriyaki chicken kit

· 2 tablespoons vegetable oil

· 4 green onions

· 150 g sugar snap peas

· 100 g snow peas

· 100 g baby corn

· Noodles, to serve

· Green onions, to serve

Method

Place the chicken into a bowl. Add ginger garlic paste and stir until combined. Heat half the oil in a wok over high heat. Cook chicken in batches for five minutes or until browned. Add scallion, peas and baby corn. Stir until combined. Add the cooking sauce and cook for two minutes until cooked through. Place noodles onto the serving plates. Top with stir fry and extra scallions.