Ingredients:
500 g chicken breasts, boneless and diced (about 2)
Marinade
15 mL soy sauce
5 mL sugar
2 mL salt
2 mL cornstarch (dissolved in 15 mL water)
5 mL oil
Mix together marinade ingredients in a bowl, add diced chicken and toss. Marinate for 20 minutes
Sauce
375 mL chicken stock (= 375 mL water + 3 packets oxo)
25 mL soy sauce
25 mL vinegar
10 mL sugar
5 mL salt
10 mL cornstarch (dissolved in 25 mL hot tap water)
In a bowl, combine thoroughly and set aside.
Heat 45 – 60 mL vegetable or peanut oil in wok (or heavy skillet) over med-high heat. Saute chicken until tender and no pink showing. Remove chicken and quickly wipe wok out with paper towel.
10 mL crushed fresh ginger (peel & grate)
10 mL minced garlic (2-3 cloves)
7 green onions, chopped
10 peppercorns (optional)
10 pods dried red chilis (or 5-10 mL chili flakes)
If needed add some oil, quickly sauté spices (above 5 ingredients) for less than 1 minute or until fragrant.
Return cooked chicken and toss.
Add bag of chow mein noodles and prepared sauce. Combine well. Cover and steam on medium heat until noodles are cooked. Occasionally stir to prevent burning on bottom. Add some water if noodles are not soft.
Once plated, top with unsalted peanuts if desired.
3 Tips For Success
New Ingredients/ Methods
Change this recipe
Fun Fact
500 g chicken breasts, boneless and diced (about 2)
Marinade
15 mL soy sauce
5 mL sugar
2 mL salt
2 mL cornstarch (dissolved in 15 mL water)
5 mL oil
Mix together marinade ingredients in a bowl, add diced chicken and toss. Marinate for 20 minutes
Sauce
375 mL chicken stock (= 375 mL water + 3 packets oxo)
25 mL soy sauce
25 mL vinegar
10 mL sugar
5 mL salt
10 mL cornstarch (dissolved in 25 mL hot tap water)
In a bowl, combine thoroughly and set aside.
Heat 45 – 60 mL vegetable or peanut oil in wok (or heavy skillet) over med-high heat. Saute chicken until tender and no pink showing. Remove chicken and quickly wipe wok out with paper towel.
10 mL crushed fresh ginger (peel & grate)
10 mL minced garlic (2-3 cloves)
7 green onions, chopped
10 peppercorns (optional)
10 pods dried red chilis (or 5-10 mL chili flakes)
If needed add some oil, quickly sauté spices (above 5 ingredients) for less than 1 minute or until fragrant.
Return cooked chicken and toss.
Add bag of chow mein noodles and prepared sauce. Combine well. Cover and steam on medium heat until noodles are cooked. Occasionally stir to prevent burning on bottom. Add some water if noodles are not soft.
Once plated, top with unsalted peanuts if desired.
3 Tips For Success
- Make sure the chicken is cooked
- make sure the noodles are done
- have your ginger very crushed
New Ingredients/ Methods
- chow mein noodles
Change this recipe
- Add veggies
- Add new spices
Fun Fact
- Chili is spicy