Sous:

Cup ch stock

6 TbSp brown sugar

2 TbSp soy

2  TbSp white wine vinegar

Half lemon squeezed

6 TbSp peant butter

- heat in small saucepan

Stirfry hoender (small) in chopped garlic and ginger with veg oil

Stirfry veg 

Add chicken + half sauce

Remove everything and stirfy noodle with an egg

Add rest into wok and turn