asian style Noodles with Chicken and Vegetables

Ready in 35 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "asian style Noodles with Chicken and Vegetables"

Share it:

Delicious main dish easy and pretty fast


Ingredients

Are you making this? 
1/4 cup soy sauce; divided
2 tablespoons ginger; minced
1 tablespoons garlic; minced
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 white onion; 1/8-inch julienne
1/2 cup red bell pepper; 1/4-inch strips
1 cup carrot; 1/4-inch sticks cut
1 cup celery; 1/2-inch bias cut
1/2 cup shiitake mushrooms; 1/2-inch strips
3/4 cup snow peas; 1/2-inch strips
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 green onions; strips

Original recipe makes 4

Servings  

Preparation

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.

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.

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.

In same wok, add 2 tablespoons oil. Heat until almost the smoke point, then add the onions, bell peppers, carrots and celery., Saute for 2 minutes then add mushrooms, peas and bean sprouts. Cook for 1 minute, then add chicken saute for 1 minute, add hoisin, 3 tablespoons soy sauce and sesame oil, toss and remove.

Heat a 12-inch nonstick saute pan, add 3 tablespoons oil, heat to almost smoke 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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 1134 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for asian style Noodles with Chicken and Vegetables

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

Pretty simple, most ingredents t any asian store [I posted this recipe.]
chupacobara 6 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free