- 1/4 cup (50 mL) oyster sauce
- 2 tbsp (25 mL) soy sauce
- 1 tbsp (15 mL) sesame oil
- 4 oz (250 g) boneless skinless chicken breasts or thighs
- 2 tbsp (25 mL) vegetable oil
- 1/2 onion, sliced
- 2 tsp (10 mL) grated ginger root
- 2 cups (1 L) chopped broccoli
- 2 oz (125 g) snow peas, trimmed
- 1/2 cup (250 mL) bean sprouts 1/2 green onion, sliced
Preparation:
In large saucepan of boiling water, cook noodles until tender, about 2 minutes. Drain and rinse under cold water; drain well and set aside in colander.
Meanwhile, in bowl, whisk together oyster sauce, soy sauce and sesame oil. Thinly slice chicken crosswise; add to bowl, tossing to coat.
In large wok or skillet, heat 1 tbsp (15 mL) of the vegetable oil over high heat; stir-fry chicken mixture for 2 minutes. Transfer to plate.
Add remaining oil to pan; reduce heat to medium. Add onion, garlic and ginger; stir-fry for 2 minutes. Add broccoli, snow peas, yellow pepper and 2 tbsp (25 mL) water; cover and steam for 3 minutes. Add noodles and stock; stir-fry until hot. Return chicken and any accumulated juices to pan; add bean sprouts and toss to combine. Serve sprinkled with green onion.
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