Ingredients
4
4 servings
- •1 lb chicken breast, sliced
- •1 teaspoon pepper
- •1 teaspoon salt
- •2 teaspoons sesame oil, divided
- •¼ cup chicken broth
- •1 tablespoon soy sauce
- •1 tablespoon hoisin sauce
- •1 teaspoon cornstarch
- •1 tablespoon vegetable oil
- •2 cloves garlic, minced
- •1 tablespoon minced fresh ginger
- •½ cup shiitake mushroom, sliced
- •½ cup onion, sliced
- •½ cup carrot, sliced
- •½ cup sugar snap peas, halved
- •4 servings cooked egg noodles
- •1 tablespoon scallions, chopped, for garnish
Instructions
- In a medium bowl, season the chicken with pepper, salt and 1 tablespoon of sesame oil. Mix thoroughly and set aside.
- In a separate medium bowl, combine the chicken broth, remaining tablespoon of sesame oil, soy sauce, hoisin sauce, and cornstarch. Mix thoroughly and set aside.
- Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chicken and cook until no longer pink inside, 3-4 minutes. Remove the chicken from the pan and set aside.
- Add the garlic and ginger to the pan and cook until fragrant.
- Add the mushrooms, onions, carrots, and sugar snap peas. Stir fry until the vegetables are tender.
- Return the cooked chicken to the pan and add the cooked egg noodles and reserved sauce. Cook for 3 minutes, until everything is well-coated in the sauce.
- Serve garnished with scallions.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 905
- Carbohydrate: 122g
- Fat: 19g
- Fiber: 7g
- Protein: 57g
- Sugar: 5g
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