stir frying the marinated chicken
out goes the chicken, in go the veggies (onions, celery, carrots - somehow we forgot the red bell pepper!)
add snap peas and shiitake mushrooms
serve with sauce over the Hong Kong noodles
Our only trouble is the grocery store didn't have true chow mein noodles (only the crunchy kind used for toppings) so we substituted spaghetti, which didn't crisp up the way it should have. Next time we'll try Mike's Seafood and Oriental Market, recommended by our friend Sara! In any event, this was really delicious and didn't last long; T loved the sauce - hoisin being barbecue sauce it was not a surprise!
Ingredients
1/4 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 1/4-inch slices, skinless
16 ounces chow mein noodles
1/2 cup canola oil
1 cup 1/8-inch julienne white onion
1/2 cup 1/4-inch strips red bell pepper
1 cup 1/4-inch sticks cut carrot
1 cup 1/2-inch bias cut celery
1/2 cup 1/2-inch strips shiitake mushrooms
3/4 cup 1/2-inch strips snow peas
1 cup mung bean sprouts
3 tablespoons hoisin sauce
1/4 teaspoon sesame oil
1 1/2 cups low-sodium chicken stock
1/2 cup strips green onions
Directions
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.
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.
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.
In same wok, add 2 tablespoons oil. Heat until almost the smoke point, then add the onions, bell peppers, carrots and celery., Saute for 2 minutes then add mushrooms, peas and bean sprouts. Cook for 1 minute, then add chicken saute for 1 minute, add hoisin, 3 tablespoons soy sauce and sesame oil, toss and remove.
Heat a 12-inch nonstick saute pan, add 3 tablespoons oil, heat to almost smoke point, and add chilled chow mein noodles. 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.
Mix 2 tablespoons cornstarch and chicken stock, and deglaze hot wok with mixture and let reduce by one-third.
Place noodles on a rimmed serving platter, top with chicken and vegetable saute, and pour chicken reduction over top. Garnish with green onions.
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.
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.
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.
In same wok, add 2 tablespoons oil. Heat until almost the smoke point, then add the onions, bell peppers, carrots and celery., Saute for 2 minutes then add mushrooms, peas and bean sprouts. Cook for 1 minute, then add chicken saute for 1 minute, add hoisin, 3 tablespoons soy sauce and sesame oil, toss and remove.
Heat a 12-inch nonstick saute pan, add 3 tablespoons oil, heat to almost smoke point, and add chilled chow mein noodles. 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.
Mix 2 tablespoons cornstarch and chicken stock, and deglaze hot wok with mixture and let reduce by one-third.
Place noodles on a rimmed serving platter, top with chicken and vegetable saute, and pour chicken reduction over top. Garnish with green onions.
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