Stir-frying is an Asian technique for cooking meat and vegetables quickly, so that they retain texture and flavor. Stir-frying typically involves a quick sauté over high heat, occasionally followed by a brief steam in a flavoured sauce.
Ingredients:
Marinade
2 Chicken Breasts
1/3 Cup garlic chili paste
2 TBS soy sauce
3 TBS sesame oil
2 TBS fresh ginger
3 TBS corn starch
1 TBS fresh cilantro
1 TBS fresh basil
Sauce
1/3 Cup plum sauce
3 Cups chicken stock
Chicken Lo Mein Vegetables
1 TBS sesame oil
1 Cup oyster mushrooms
1 Cup shitake mushrooms
1/2 Red pepper (julienne)
3 Carrots (julienne)
1/2 Cup snow peas
1 Cup napa cabbage (shredded)
1 TBS fresh cilantro
1 TBS fresh basil
8 Ounces lo mein noodles (If lo mein noodles can not be found, they can easily be substituded with a fine spaghetti )
Directions:
1. Slice chicken breasts and add to a bowl with all combined marinade ingredients and refrigerate for 30 minutes.
2. In a small sauce pot add together chicken stock and plum sauce and reduce.
3. Allumette vegetables and place aside. (Allumette cut is a basic knife cut that puts the vegetables a ¼ inch by ¼ inch diameter and a 2 ½ inch length)
4. In a hot skillet add in 1 TBS sesame oil and saute chicken.
5. In the mean time in a wok, add in 1 TBS sesame oil and stir fry vegetables.
6. Add noodles to boiling water. Once chicken is cooked through add all ingredients together and toss. Plate and enjoy!!
2. In a small sauce pot add together chicken stock and plum sauce and reduce.
3. Allumette vegetables and place aside. (Allumette cut is a basic knife cut that puts the vegetables a ¼ inch by ¼ inch diameter and a 2 ½ inch length)
4. In a hot skillet add in 1 TBS sesame oil and saute chicken.
5. In the mean time in a wok, add in 1 TBS sesame oil and stir fry vegetables.
6. Add noodles to boiling water. Once chicken is cooked through add all ingredients together and toss. Plate and enjoy!!
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