Description
A delicious and flavorful dish combining tender chicken, crunchy vegetables, and savory noodles in a tangy sauce.
Ingredients
Scale
- 8 ounces chow mein noodles
- 1 pound boneless, skinless chicken breast, diced
- 2 tablespoons vegetable oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup snap peas, trimmed
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/4 cup roasted peanuts
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Cook the chow mein noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the red and green bell peppers, snap peas, green onions, garlic, and ginger. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, cornstarch, and water. Pour this sauce over the vegetables in the skillet and stir to combine.
- Return the cooked chicken to the skillet and add the chow mein noodles. Toss everything together until well coated in the sauce and heated through, about 2-3 minutes.
- Drizzle with sesame oil and sprinkle with roasted peanuts before serving.
Notes
- For a vegetarian version, substitute the chicken with tofu or tempeh.
- Add more heat by including red pepper flakes or Szechuan peppercorns to the stir-fry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg