Cut chicken thigh fillets into bite sized pieces
Cook until golden brown and set aside on paper towel to drain
Then stir fry 6 crushed garlic cloves and the stems of two diced pak choy, one diced chilli, two sliced spring onions and and 2 diced radishes
Stir through 1 tbsp chilli paste
Add 500mls of chicken stock
2tbs Shaoxing wine
2tbs Light Soy
1tbs Dark Soy
Reduce and serve over thick Hokien noodles garnish with peanuts
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