Ingredients

· 3 tablespoons sweet chilli sauce

· 2 tablespoons light soy sauce

· 2 tablespoons oyster sauce

· 1 teaspoon sesame oil

· 1 teaspoon ground white pepper

· 2 teaspoons cornflour

· 400 g chicken fillets

· 1 tablespoon vegetable oil

· 3-4 garlic cloves

· 1 shredded carrot

· 2 pak choy

· 140 g green cabbage

· 3 green onions, plus extra for garnish

· 280 g chow mein noodles

· 140 g bean sprouts

Method

Combine sweet chilli sauce, soy sauce, oyster sauce and sesame oil in a bowl. Stir in white pepper and cornflour and mix well. Spoon two tablespoons of the sauce into the thinly sliced chicken and toss to coat. Heat oil in a wok over high heat. Add garlic and cook for 10 seconds. Add the chicken and stir-fry for about two minutes or until golden and seared. Add the finely chopped pak choy, cabbage, carrot and the green onions. Stir fry until vegetables have just wilted. Toss through noodles, sauce and water. Stir fry for a minute. Add bean sprouts and stir fry until mixed through. Remove from heat and serve with extra sweet chilli sauce and green onions.