Honey Lemon Chicken

Ingredients (serves 4)
2 x 250g pkt rice noodles
2 tsp cornflour
1/3 cup (80ml) fresh lemon juice
1/4 cup (60ml) honey
1 tbs olive oil
400g chicken breast fillets, fat trimmed, thinly sliced
1 brown onion, cut into thin wedges
2 carrots, peeled, cut into matchsticks
2 garlic cloves, crushed
1 bunch baby bok choy, washed, leaves separated
150g pkt oyster mushrooms, halved if large

Method
Place the rice noodles in the microwave and cook on HIGH/100% power for 2-3 minutes or until the noodles are soft. Set aside for 2-3 minutes. Use your hands to carefully separate the noodles. Combine the cornflour with a little of the lemon juice to make a smooth paste. Stir in the remaining lemon juice and honey.
Heat 1 tsp of the oil in a large wok over a high heat. Add half the chicken and stir-fry for 1-2 minutes or until just cooked. Remove from the wok. Repeat with another 1 tsp of oil and the remaining chicken.
Heat the remaining oil in the wok over a high heat. Add the onion, carrots and garlic. Stir-fry for 2 minutes. Add the bok choy and mushrooms. Cover and cook, tossing once, for 1-2 minutes or until the bok choy wilts.
Add the lemon mixture and cook, tossing, for 1 minute or until well combined and the sauce thickens. Toss the noodles and chicken through the vegetables and sauce. Serve immediately.