Chicken Lo Mein


    4 boneless skinless chicken breasts
    ½ red pepper, finely sliced
    8 oz bean sprouts
    1 tablespoon oil
    4 cloves garlic, minced
    1 tablespoon fresh grated ginger
    4 scallions, chopped & divided
    1 package fresh egg noodles (8-10 oz. Asian style)
    ½ cup Hoisin sauce
    Pea Shoots (optional)


    ½ cup chicken broth (we use low sodium)
    4 tablespoons soy sauce
    2 tablespoons Hoisin Sauce
    2 tablespoons Oyster Sauce
    2 teaspoons sesame oil
    4 teaspoons corn starch


    Pound chicken breasts to ½ inch thick. Marinate in Hoisin sauce 30 minutes (or up to 4 hours).
    Chop scallions and set the green part aside.
    Combine all sauce ingredients and mix well. Grill chicken over medium heat about 5 minutes each side or until cooked through. Slice diagonally.
    Cook noodles according to package directions (mine were "boil 1 minute").
    Heat oil in a large pan or wok over medium heat. Add scallions, ginger and garlic. Cook until fragrant (about 1 minute). Add red pepper slices and cook 1 minute.
    Add cooked noodles, bean sprouts, sliced chicken and sauce. Stir over medium heat until sauce is thickened (about 2 minutes). Top with scallion greens and pea shoots.

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