For the marinated chicken: Combine all the ingredients in a bowl. Mix well to coat the chicken and set aside.
2 chicken breasts, 2 tablespoons soy sauce, 1 tablespoon chinese cooking wine, 2 teaspoons cornflour
For the sauce: Combine all the ingredients in a bowl. Set aside.
2 tablespoons soy sauce, 2 tablespoons kecap manis, 1/4 cup oyster sauce
Cook the noodles in a large pot of boiling water, as per packet instructions. Remove and set aside.
180–270 g dried udon noodles, 180–270 g dried egg noodles
Place a large stainless steel frying pan or wok over medium–high heat. Add 1 tablespoon of the vegetable oil and let it heat. Brown the chicken pieces in batches, for about 3 minutes each side. Don’t overcrowd the pan, or the chicken will stew.
2 tablespoons vegetable oil, 1 brown onion, 2 cups mushrooms, 1 carrot, 2 cups green cabbage, 2 bunches bok choy, 1/2 cup cashews, 2 chicken breasts
Deglaze the pan with a few tablespoons of water (if needed). Then add the remaining tablespoon of vegetable oil and let it get nice and hot over very high heat. Add the onion and cook, stirring, for 1 minute. Add the mushrooms and cook for 1–2 minutes. Add 2 tablespoons of the sauce and keep everything moving over high heat (you can add this at the previous step if you notice the onion browning too much). Add the cabbage, carrot, bok choy and a few more tablespoons of the sauce and stir fry quickly over high heat.
2 tablespoons vegetable oil, 1 brown onion, 2 cups mushrooms, 1 carrot, 2 cups green cabbage, 2 bunches bok choy, 1/2 cup cashews, 2 chicken breasts
Add the chicken back to the pan, along with the cashews and noodles. Add any sauce you have left and toss everything together quickly over very high heat.
2 tablespoons vegetable oil, 1 brown onion, 2 cups mushrooms, 1 carrot, 2 cups green cabbage, 2 bunches bok choy, 1/2 cup cashews, 2 chicken breasts, 2 tablespoons soy sauce, 1 tablespoon chinese cooking wine, 2 teaspoons cornflour
