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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Marinate the chicken with the onions and peppers over night for great flavor, and probably use two pieces of chicken, rather than one. Could substitue pork or shrimp as well. Ingredients:
1/2 chicken breast |
275 g (1/2 pack) chow mein noodles |
6 brussels sprouts |
6 baby carrots |
1 red pepper |
1/2 white onion |
1 egg |
3 t worcestershire sauce |
3 t soy sauce, low sodium |
2 t olive oil |
2 cloves garlic |
1 t molasses |
1 t teriyaki sauce |
1 t peanut oil |
1 t sesame oil |
2 t sesame seeds |
1/2 c mandarin orange slices |
1 t ground ginger |
1 t cloves |
1 t rosemary |
1 t basil |
1 t oyster sauce |
1 t szechwan sauce |
10 g (2 t) rice wine vinegar |
1 t lemon juice |
1 t lime juice |
1/5 oz five spice powder |
Directions:
1. Cut up the chicken, pepper (I like orange best), and white onion into small pieces. Include all the ingredients after the egg in the marinade, leaving out a little oil and soy sauce for cooking with later. Marinate over night.
2. Cook noodles. set aside in ice bath with a little oil and soy/sukiyaki sauce.
3. Cook brussel sprouts and carrots in a little oil, then drain a little melted ice off noodles and cover to steam. Set aside.
4. Cook egg, set aside.
5. Cook marinated ingredients, adding the liquid in stages so as not to lower the pan temperature too much.
6. Remove the chicken when it's done, and continue cooking the peppers & onions and cook the sauce down.
7. Drain the noodles and add all the ingredients back into the pan.
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