Saturday, October 25, 2014

chicken lo-mein... 25 minutes (plus marinating)

the goods:

2 boneless skinless chicken breasts
1 red bell pepper, finely sliced
1 cup bean sprouts
1 tablespoon vegetable oil
4 garlic cloves, minced
1 tablespoon fresh grated ginger
4 scallions, chopped, light green and dark green parts divided
1 package fresh egg noodles (8-10 oz.)
1/2 cup hoisin sauce
pea shoots (optional)

1/2 cup chicken broth
4 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
4 teaspoons cornstarch

Pound chicken breasts to 1/2-inch thickness. Marinate in hoisin sauce 30 minutes (or up to 4 hours). Set a pot of water to boil. Combine all sauce ingredients in a glass measuring cup and mix well. Grill chicken over medium heat until cooked through, about 5 minutes per side. Slice diagonally.
Cook noodles in boiling water according to package instructions. Heat oil in a wok over medium heat. Add light green and white parts of scallions, ginger, and garlic. Cook until fragrant, about 1 minute. Add red pepper slices and cook 2 minutes. Add cooked noodles, bean sprouts, sliced chicken, scallion greens, and sauce. Stir over medium heat until sauce is thickened, about 2 minutes. Top with pea shoots and serve!

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