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Ingredients:
2 boneless chicken breasts, cut into bite sized pieces 1 tablespoon soy sauce 1 teaspoon Worcester sauce 1 tablespoon light soy sauce 1 tablespoon dark soy sauce 2 to 3 tablespoons chilli sauce (depending on taste) 1 teaspoon sugar 1 teaspoon sesame oil 1/2 pound egg noodles 1/2 small cup fresh mushrooms, sliced 1 egg white 1 onion, sliced 1 small carrot, cut into 2 inch long strips 1/2 cup chicken stock (broth) corn flour (enough to coat chicken) ground nut or vegetable oil for frying
How to make it:
1. Boil the noodles according to packet instructions
2. Mix the dark and light soy sauce, sugar, Worcester sauce, sesame oil and set aside. 3. Dip the chicken pieces in the egg white, then the corn flour, making sure to coat well. 4. Heat wok to high, add about 2 tablespoons oil and stir-fry the chicken until slightly browned and cooked through, then remove from the wok. 5. Stir-fry the onion for 1 minute, then add the carrot and continue stir-frying for 1 minute. 6. Add the chicken to the wok and pour in the sauce mixture. Stir-fry for 2 minutes and add the chicken stock/broth. 6. Mix the ingredients well and fry for 1 minute. Serve hot with rice or noodles.
About the Author
Versed in different styles of cooking, but mainly Asian and Italian, Marty is webmaster to http://www.tastes-ofchina.com, a new and growing site, with an Increasing list of Chinese recipes. |
Fabulous Food 
