STIR FRY CHICKEN NOODLES
Ingredients
For the Chicken
1 lb Chicken Breast, thinly sliced
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
For the stir fry veggies
8 oz lo mein noodles or spaghetti noodles pwede
2 tablespoons vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
1 cup sliced carrots
1 cup sliced bell peppers (red, green, or yellow)
1 cup snow peas
1/4 cup soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
1/4 cup beef broth
1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
Spring onions, chopped (for garnish)
Sesame seeds (optional, for garnish)
Procedure
In a bowl, toss the thinly sliced chicken breast with soy sauce and cornstarch until well coated. Set aside to marinate for about 10-15 minutes.
Cook the lo mein noodles or spaghetti according to the package instructions. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated Chicken breast and stir-fry until cooked through, about 4-5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the sliced onion, minced garlic, carrots, bell peppers, and snow peas until the vegetables are tender-crisp, about 5-7 minutes.
Return the cooked Chicken breast to the skillet with the vegetables.
In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and chicken broth. Pour the sauce mixture over the chicken breast and vegetables, stirring to coat evenly.
Add the cornstarch slurry to the skillet and cook for 1-2 minutes, stirring constantly, until the sauce has thickened.
Add the cooked lo mein noodles or spaghetti to the skillet and toss everything together until the noodles are fully coated with the sauce