Sweet Brown Chicken with Hot Garlic Noodles

Marinate the chicken with 1 tsp soya sauce, oyster sauce, salt, pepper, 1 tsp sugar and 1 tsp sesame oil for 25-30 min.

Heat the remaining oil and toss the chicken well in it. Remove.

Caramelize the remaining sugar and add the chicken, remaining soy sauce, then toss.

Add the corn flour paste to add the final glaze and remove.

For the hot garlic noodles: Heat the oil in a wok, add chopped garlic and sauté till pink.

Add Szechwan chilly paste and sauté for few seconds.

Season the sauce and then add noodles to it.

Toss noodles well till they get well coated with sauce.

For the vegetables: Heat oil, add garlic and ginger and sauté for a few seconds.

Toss in green and yellow zucchini and broccoli and sauté for 5 minutes till vegetables soften.

8Add red and yellow capsicum and sauté another 1 minute.

Mix in tomato puree, stock, soy sauce, oyster sauce, salt and pepper and bring it to boil.

Add cornstarch slurry and simmer it.

Finally add the chopped Pak Choy and remove.

To serve, put noodles in one half and vegetables in the other half of a bowl. Place some chicken on the noodles.