Chicken Potato Noodle
recipe shared by Ms. Ruth Bungay Roxas

INGREDIENTS:

• 1/2 kilo chicken thigh fillet or breast
• 1/2 cup kikoman teriyaki sauce or enough to cover the chicken pieces
• 500 grams potato noodle (sold at Asian stores)
• 1 medium onion, sliced
• 1 tbsp garlic, minced
• 2 tbsp mushroom & oyster sauce or (oyster sauce will do)
• any preferred vegetable (carrot, bokchoy, bell pepper, brocolli, fresh mushroom, celery)
• 2 tbsp ABC sweet soy sauce.
• salt and pepper to taste
• hot water
• cooking oil

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​PROCEDURE: 

• Marinate chicken fillets or breast pieces in teriyaki sauce for at least 2 hours or overnight is better.
• Cook the potato noodle as per package direction. (but half cook only). Set aside.
• Heat cooking oil in a wok. Saute garlic and onion. 
• Add the marinated chicken pieces including the sauce. 
• Cook for 10 minutes or until the chicken pieces are cooked.
• Add the vegetables. Cook until tender.
• Stir-in potato noodles. Add hot water a little at a time when the noodles starts to dry out.
• Stir-in sweet sauce and oyster sauce.
• Cook for few minutes.
• Add salt and pepper to taste.
• Enjoy! 

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