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Just another version of the popular easy weeknight dish!
Begin by cutting up chicken into bite-sized cubes. Season with salt and pepper place in a gallon-size zip lock bag. Add corn starch, garlic, ginger, and soy sauce. Put in the refrigerator for 30 minutes.
Bring water to a boil for the noodles and cook according to package directions. Rice could also be used in place of the noodles.
Heat oils and prepare veggies by cutting up into bite size pieces. Once oil is hot, add veggies, minus green onions, and stir fry for 5 minutes; remove and set aside. Add chicken to the oil and stir fry till golden brown. Add brown sugar and rice wine vinegar and let cook with chicken. Once the sugar has dissolved, put the veggies back in the pan and stir. Place noodles in a bowl and top with chicken. Add green onions to the top and serve!
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