Recipe courtesy Guy Fieri, 2008
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
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
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.
No comments:
Post a Comment