“Make Your Own Take Out”

Chicken Chow Fun

Serves: 4

Ingredients:

Sauce and Marinade:

1 T cornstarch mixed with a splash of water, a slurry

1 T sugar

1 T black pepper or pepper blend of pink, green and black

2 T toasted sesame oil  

2 T dark soy sauce

3 T light soy sauce

¼ cup Shaoxing or dry sherry

About 1/3-1/2 cup oyster sauce

Whisk up ingredients and add ¼ cup to a separate bowl.

Stir Fry:

14-16 ounces rice noodles for stir fry 

2 pieces boneless, skinless chicken breast

2 pieces boneless skinless chicken thighs  

1 red pepper

1 onion

1 bunch scallions  

1 can bamboo shoots

2 inches ginger root

4 cloves garlic

4 T peanut or other neutral oil

1 package bean sprouts

Toasted sesame seeds, to serve

Directions:

Boil water in kettle and cover rice noodles, let stand 8 minutes and drain, rinse with hot water just before serving. 

Thinly slice the chicken 1/8-1/4 inch thick and add the strips to the ¼ marinade.  Let stand 5-6 minutes while you chop veg.

Seed and halve pepper lengthwise then thinly slice.  Halve and thinly slice onion.  Trim scallions and slice on bias.  Drain bamboo shoots.  Peel and grate ginger or mince.  Thinly slice garlic or chop or grate.

Heat large, wide nonstick skillet over medium high heat, add 2 T oil and stir fry chicken to brown, 2-3 minutes, remove to platter and add remaining oil, add veggies and stir fry 2-3 minutes, add ginger and garlic and toss 1-2 minutes, add sauce and remaining sauce. 

Rinse and add noodles, bean sprouts and chicken to the pan, toss with tongs and serve with sesame seeds on top.