Japanese Tasty Teriyaki Chicken

In a medium bowl combine the garlic, ginger, salt-reduced soy sauce, honey and warm water. Add the chicken thighs and toss to coat well in the marinade.

Place the hokkien noodles in a large bowl and pour over the boiling water. Leave the hokkien noodles submerged for 2 minutes, or until soft and separated. Drain.

Meanwhile, heat the vegetable oil in a large wok over a high heat. Add the marinated chicken in two batches allowing any excess marinade to drip back into the bowl. Cook the chicken for 3-4 minutes or until browned and then remove from the wok. Add the carrot and half the spring onion to the wok and cook for 2-3 minutes. Return the chicken to the pan with the noodles, any excess marinade and the sliced baby bok choy. Cook for 1 minute or until the baby bok choy is wilted.