3 TBS cornstarch
3/4 cup chicken broth
1/2 cup teriyaki marinade
2 tsp sesame oil
2 tsp chopped garlic
2 tsp chopped fresh ginger
8 oz wide lo mein noodles (the only noodles I could find are called yokoguri udon — and worked great)
1 lb chicken tenders (I used 2 chicken breasts)
3 cups broccoli
4 oz sugar snap peas
1 red bell pepper, sliced
1. Make sauce by combining 1 TBS cornstarch, chicken broth, teritaki, sesame oil, garlic and ginger until blended. Set aside.
2. Cook noodles ad directed on package.
3. Cut chicken into 1/4 inch slices.
4. Place chicken and remaining 2 TBS cornstarch in large ziplock bag.
5. Seal and shake until chicken is evenly coated.
6. Heat 1 TBS oil in skillet over medium high heat.
7. Add chicken and cook about 4 minutes, until lightly browned and cooked thoroughly. Set aside.
8. Heat remaining 1 TBS oil in same skillet.
9. Stir fry broccoli, sugar snap peas, and red pepper about 5 minutes, until crisp-tender.
10. Stir sauce to reblend and add to skillet.
11. Cook for 30 seconds, until thickened.
12. Stir in chicken and noodles.
This was a pretty easy Asian meal to make, and it was tasty too. It was nice to have the variety of the noodles rather than the typical rice and stir-fry.
Hayley says
Yay! Love trying new recipes. 🙂 I have a chuck of ginger left over too….will have to try soon!!Hayley @ gooseandlovie.com (found you via Elise's Pieces)
Aimee says
Yep, diced it up as small as possible. Bottled might work too.
Ellen says
Did you really use fresh ginger, not just in a bottle?