Method:

1. Toss chicken strips in a bowl with cornflour, salt and pepper until chicken is evenly coated.
2. Cover bowl and refrigerate 10 minutes.
3. Heat oil in a wok and fry chicken strips for 3 minutes or until golden and cooked through, remove from oil with a slotted spoon and place on a plate.
4. Carefully remove all but 2tbsps of the oil from the wok and stir fry broccolini and onion 2 minutes or until broccolini is bright green but still crisp.
5. Add bean sprouts, wine, oyster sauce and stock and stir fry a further 1 minute.
6. Return chicken to the wok with the crispy noodles and toss to coat in the sauce.
7. Divide between 4 plates and garnish with roasted peanuts and coriander if desired.