Teriyaki Chicken with Egg Noodles

In a pan, add water and bring to the boil.

Coarsely chop the chicken breasts

Finely chop the garlic and ginger.

In another bowl, add together the brown sugar, soy, ginger, garlic, honey, sesame oil and cornflour.

Add the chicken to the marinade mixture and set aside.

Slice the spring onions.

Julienne the red capsicum.

In a wok or frying pan, add the onion and stirfry until beginning to soften.

Add the chicken, reserving the marinade until later.

Remove the saucepan with the boiling water from the heat and add the egg noodles.

Add the baby corn and snow peas to the wok.

Add the red capsicum.

Add the remaining marinade to the stir-fry and continue to cook until the sauce has thickened.

Drain the noodles and add them to the stirfry, toss to cover in sauce.

Distribute the noodles and the stir-fry among serving plates.

Garnish with sliced spring onion and sesame seeds.