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
- chopped scallions, for garnish
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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
8
-
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 (8) -
kookingkat
Was really good but when I was cooking the chicken I added teriyaki sauce so good
2018-08-21T19:55:19Z Helpful (7) -
Jennifer Alcala
Don’t over boil the noodles! I did, and by the time I mixed them all in, they were soggy
2018-06-18T22:15:17Z Helpful (7) -
Alex Orzech
Add a little extra soy sauce at the end. I also added celery to ours and used a different kind of mushroom.
2018-08-14T02:06:59Z Helpful (5)
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