500 gms chicken breast or thigh(boneless,cut into 1/4 inch wide strips)
1 tsp corn starch(for marinade)
2 tsp soy sauce(for marinade)
1 tsp vinegar(for marinade)
1 tsp sesame oil(for marinade)
1/4 tsp sugar(for marinade)
1/4 tsp black pepper(for marinade)
2 tbsp oil(for stir fry)
1 nos onion(for stir fry,thinly sliced)
2 tsp ginger(for stir fry,minced)
1 nos capsicum(for stir fry)
8 nos mushrooms(for stir fry,fresh shitake, stems removed and caps cut in half)
2 nos scallions(cut into 1 inch pieces)
200 gms sphagetti/rice noodles(cooked)
2 tsp oyster sauce(for stir fry sauce)
1 tsp soy sauce(for stir fry sauce)
1 tsp sesame oil(for stir fry sauce)
1/4 cups chicken brth(for stir fry sauce)
Directions
Place chicken strips in a medium bowl. Add Chicken Marinade ingredients and toss well. Set aside (chicken can be left in marinade overnight in the refrigerator).
Heat one tablespoon oil in a wok or large saute pan on medium heat. Add onion and ginger and saute until aromatic, about 2 minutes.
Add capsicum, shitake mushrooms and white part of scallions. Continue to saute , about 2 more minutes. Transfer vegetables to a bowl. Set aside.
Heat remaining tablespoon of oil in wok. Add marinated chicken to wok and use a spatula to spread the chicken in a single layer. Let cook for 2-3 minutes, then flip chicken pieces over. Cook another 3 minutes or until chicken is cooked through.
Add cooked spaghetti to wok along with cooked vegetables. Toss until ingredients are mixed together.
Mix together Stir-Fry Sauce and add to wok. Toss noodles until coated with sauce. Continue cooking noodles, tossing until noodles are warmed through.
yummy noodles is ready!
NOTES :Serve it on a bed of leafy butterhead salad..
