Ingredients:

• 4 (680 g) – Chicken breast fillets, sliced
• 60 ml – soy sauce
• 1 tbsp – hoisin sauce
• 60 ml – Honey
• 60 ml – dry sherry
• 250 g – ramen noodles
• 300 g – green beans, sliced
• 150 g – snow peas
• 1 tbsp – Peanut oil
• 2 tbsp – Corn flour
• 4 – green onions, chopped
• 160 g – Bean sprouts
• 1 tsp – sesame oil
• 1 tbsp – sesame seeds, toasted

Method:

1. Place chicken in large bowl.
2. Pour combined sauces, honey and sherry over chicken, stir until coated in marinade.
3. Cover; refrigerate for 3 hours or overnight.
4. Cook noodles in large pan of boiling water, uncovered, until just tender; drain.
5. Rinse under cold water; drain.
6. Boil, steam or microwave beans and snow peas, separately, until just tender.
7. Rinse under cold water. Drain chicken; reserve marinade.
8. Heat peanut oil in wok or large pan.
9. Cook chicken, in batches, until both sides are browned and tender.
10. Add blended corn flour and reserved marinade to pan.
11. Stir until mixture boils and thickens.
12. Return chicken to pan with noodles, beans, snow peas, onions, bean sprouts and sesame oil.
13. Stir-fry until just heated thorough.
14. Just before serving, sprinkle with sesame seeds.