A delicious mix of noodles, chicken and veggies that will get your taste buds revved up! Ingredients¼ 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 ⅛-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
Preparation1. 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.
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