PORTIONS:
2
INGREDIENTS
½ lb. cooked Lo Mein noodles
300 g. / 11 oz. boneless, skinless chicken breast cut in thin slices
¼ tsp. salt
2 tbsp. cornstarch
3 tbsp. vegetable oil
1 tsp. minced ginger
½ cup diced onions
5 oz. (1 can) water chestnuts
7.4 oz. (1 can) straw mushrooms
1 diced orange pepper.
1 thinly sliced celery rib
1 tbsp. chopped cilantro
SAUCE
1/3 cup hot water
¼ cube chicken bouillon
2 tbsp. black bean garlic sauce
1 tbsp. rice wine
1 tbsp. oyster sauce
1tsp. honey
1 tsp. hot sesame oil
METHOD
In a bowl season the chicken with salt and dredge in cornstarch.
Make the sauce in a bowl mixing the 7 ingredients for the recipe.
Heat up a Wok or frying pan with 2 tbsp. of the oil and stir fry the chicken. Set aside
Heat up in the same pan 1 tbsp. of the oil and stir fry ginger and onions together.
Add and stir fry celery and peppers for 2 minutes.
Mix in water chestnuts, straw mushrooms, chicken, sauce, noodles and heat up.Serve with chopped cilantro.
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