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1
To make the marinade: cut the chicken fillets into bite sized chunks. Combine the brown sugar, cornflour, ginger, salt, sherry, soy sauce and lemon juice in a bowl and mix until smooth. Add the chicken chunks and toss until they are evenly coated in the marinade. Set aside.
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2
To make the sauce: Combine the cornflour, soy sauce and chicken stock in a bowl. Set aside.
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3
Heat one teaspoon of olive oil in a frying pan. Add the chicken and marinade and fry until the chicken is just cooked. Transfer the chicken to a plate and set aside.
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4
Cook the noodles as per the instructions on the pack. While the noodles are cooking you can start cooking the veggies.
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5
Heat another teaspoon of olive oil in a large frying pan. Add the garlic paste and cook for 30 seconds. Turn up the heat and fry the shiitake and portabellini mushrooms for 5 minutes. Add the red onion, carrots and mange tout and cook over a high heat for a further 2 minutes.
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6
Give the sauce a stir and then add it to the pan along with the cooked chicken. Allow everything to simmer for a minute or until the sauce has thickened slightly. Check the seasoning.
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7
Drain the noodles and add them to the sauce mixture. Toss everything together, then heap onto heated plates and serve.
