12 ounces boneless skinless chicken thighs, cut into bite-size pieces
SAUCE:
4 medium garlic cloves, minced
1/4 cup soy sauce
1/4 cup water
1 TBSP rice vinegar
1 TBSP sesame oil
1 TBSP cornstarch
1/2 tsp crushed red pepper flakes
NOODLES AND STIR-FRY:
8 ounces linguine noodles
1 TBSP peanut oil
1 fresh broccoli head, cut into small florets
salt & freshly ground black pepper
DIRECTIONS
In a large bowl mix together the egg, 1 tsp soy sauce, and 1 tsp cornstarch until combined. Add the chicken pieces to the bowl and stir to coat then set aside.
In a small bowl mix together the sauce ingredients (garlic, 1/4 cup soy sauce, 1/4 cup water, 1 TBSP rice vinegar, 1 TBSP sesame oil, 1 TBSP cornstarch, and 1/2 tsp crushed red pepper) until well combined then set aside.
Cook the noodles according to package directions then drain and set aside.
Heat the 1 TBSP of peanut oil in a wok over high heat.
Add the chicken and marinade to the wok and stir-fry until chicken is no longer pink, 4 to 5 minutes.
Add the broccoli florets to the wok and stir-fry for about 30 seconds.
Pour the sauce and cooked noodles into the wok and stir-fry for about 30 more seconds.
Take the wok off the heat and season the stir-fry with salt & pepper to taste.
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