for 4 servings
- 1 lb chicken breast (455 g), sliced
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 teaspoons sesame oil, divided
- ¼ cup chicken broth (60 mL)
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon 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 (61 g), sliced
- ½ cup sugar snap peas (49 g), halved
- 4 servings cooked egg noodles
- 1 tablespoon scallions, chopped, for garnish
- 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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Have a recipe of your own to share?