Ingredients
for 4 servings
-
1 lb chicken breast, sliced (450 g) -
1 teaspoon pepper -
1 teaspoon salt -
2 tablespoons sesame oil, divided -
¼ cup chicken broth (60 mL) -
1 tablespoon soy sauce -
1 tablespoon hoisin sauce -
1 tablespoon cornstarch -
1 tablespoon vegetable oil - 2 cloves garlic, minced
-
1 tablespoon minced fresh ginger -
½ cup shiitake mushroom, sliced -
½ cup onion, sliced -
½ cup carrot, sliced (61 g) -
½ cup sugar snap peas, halved (49 g) - 4 servings cooked egg noodles
-
1 tablespoon scallions, chopped, for garnish
Nutrition Info
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Calories
1051
-
Fat
22g
-
Carbs
145g
-
Fiber
8g
-
Sugar
7g
-
Protein
63g
Estimated values based on one serving size.
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Preparation
- In a medium bowl, season the chicken with pepper, salt and 1 tablespoon of sesame oil. Mix thoroughly and set aside.
- In a separate medium bowl, combine the chicken broth, remaining tablespoon of sesame oil, soy sauce, hoisin sauce, and cornstarch. Mix thoroughly and set aside.
- Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chicken and cook until no longer pink inside, 3-4 minutes. Remove the chicken from the pan and set aside.
- Add the garlic and ginger to the pan and cook until fragrant.
- Add the mushrooms, onions, carrots, and sugar snap peas. Stir fry until the vegetables are tender.
- Return the cooked chicken to the pan and add the cooked egg noodles and reserved sauce. Cook for 3 minutes, until everything is well-coated in the sauce.
- Serve garnished with scallions.
- Enjoy!
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Tips
1 of
21
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kookingkat
Was really good but when I was cooking the chicken I added teriyaki sauce so good
2018-08-21T19:55:19Z Helpful (49) -
abbeyy24
Allow plenty of time to let noodles soften up, also make sure to taste test. It was delicious though!
2018-10-16T00:08:34Z Helpful (25) -
historicalbookworm
I would make a double batch of the sauce because I wanted more of it but overall delicious.
2018-08-12T00:15:47Z Helpful (20) -
Saif Uddin
I like to add some chilli flakes to this to add in a kick
2018-08-18T07:56:43Z Helpful (14)
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