A delicious mix of noodles, chicken and veggies that will get your taste buds revved up!
Ingredients
¼ cup soy sauce, divided
2 tablespoons minced ginger
1 tablespoons minced garlic
2 tablespoons chili garlic paste
4 tablespoons cornstarch, divided
2 cups chicken breast, cut ¼-inch slices, skinless
16 ounces chow mein noodles
½ cup canola oil
1 cup ½-inch julienne white onion
½ cup ¼-inch strips red bell pepper
1 cup ¼-inch sticks cut carrot
1 cup ½-inch bias cut celery
½ cup ½-inch strips shiitake mushrooms
¾ cup ½-inch strips snow peas
1 cup mung bean sprouts
3 tablespoons hoisin sauce
¼ teaspoon sesame oil
1 ½ cups low-sodium chicken stock
½ cup strips green onions
Preparation
1. In a re-sealable plastic bag add, 3 tablespoons soy sauce, ginger, garlic, chili garlic paste, 2 tablespoons cornstarch and mix thoroughly, then add chicken and marinate for 1 hour.
2. In a medium stock pot boil water and cook chow mein noodles until al dente, remove and shock in ice bath, shake dry and toss with 2 tablespoons oil to keep from sticking.
3. In a large saute pan or wok, heat 2 tablespoons oil to almost smoke point and add chicken, separating each peace upon entry. Cook until browned on all sides. Remove and hold warm.
4. In same wok, add 2 tablespoons oil. Heat until almost the smoke point, then add the onions, bell peppers, carrots and celery.
5. Saute for 2 minutes then add mushrooms, peas and bean sprouts.
6. Cook for 1 minute, then add chicken saute for 1 minute, add hoisin, 3 tablespoons soy sauce and sesame oil, toss and remove.
7. Heat a 12-inch nonstick saute pan, add 3 tablespoons oil, heat to almost smoke point, and add chilled chow mein noodles.
8. Cook on one side until crispy light golden brown. Flip noodles and another 2 tablespoons of oil and cook other side. When done, remove and let drain on paper towels, while holding warm.
9. Mix 2 tablespoons cornstarch and chicken stock, and deglaze hot wok with mixture and let reduce by one-third.
10. Place noodles on a rimmed serving platter, top with chicken and vegetable saute, and pour chicken reduction over top. Garnish with green onions.
Serves 4 to 6
