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Hot & Sour Chicken with Broccoli

Hot & Sour Chicken with Broccoli



  • 1/2 Tbsp soy sauce
  • 1 tsp rice wine or sherry
  • 1/4 tsp sesame oil
  • 1/2 tsp white pepper
  • ½ tsp cornstarch


  • 3 tsp cornstarch
  • ¼ cup water
  • ¼ tsp sesame oil
  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • 1 tbsp Sriracha sauce
  • 1 tsp ground white pepper


  • 2 chicken breast cut into strips
  • 2 Boneless chicken thighs cut into strips
  • vegetable oil
  • 2 clove garlic diced
  • ½ onion cut into large pieces
  • 1 head of broccoli cut into spears
  • 8 oz baby corn
  • 8 oz. sliced mushrooms
  • Dried Daylilly optional: can find in an Asian market
  • 1 c sugar snap or snow peas
  • 1 knob Fresh Ginger about the size of the tip of your thumb


  • 1/2 lb Flat and thick wheat stick noodles 1 pack ramen noodles or server over white rice


  • Prepare the marinade and sauce separately by combining the ingredients listed in a bowl or cup. Cover and set aside.
  • Marinate the chicken about 1 hour
  • Meanwhile prepare the noodles by placing in cold water for 3 seconds and draining immediately. They should soften in about 10 minutes. Note, this is not spaghetti, these are wheat lo mein or ramen noodles.
  • Heat about a tbsp of vegetable oil in a wok or large, deep frying pan over high heat. Sauté the chicken until about 80% of the way done (about 5 minutes or so.) Take out, cover and set aside.
  • Heat another Tbsp of oil in the wok or pan over high heat. Add the garlic and onion and saute for about a minute.
  • Add the baby corn, mushrooms and optional daylilly and saute for another 3-5 minutes.
  • Add the softened noodles. Sauté and let brown for about 2 minutes. Its ok if they burn a little, this actually is good.
  • Add the chicken back and stir fry for another 2 minutes.
  • Add the broccoli, and peas and sauté for another 3 minutes until they become bright green.
  • Add the “sauce”, stir and let thicken.
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