Hot & Sour Chicken with Broccoli
Ingredients
MARINADE:
- 1/2 Tbsp soy sauce
- 1 tsp rice wine or sherry
- 1/4 tsp sesame oil
- 1/2 tsp white pepper
- ½ tsp cornstarch
SAUCE:
- 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
MAIN:
- 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
OPTIONAL:
- 1/2 lb Flat and thick wheat stick noodles 1 pack ramen noodles or server over white rice
Instructions
- 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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