2 tablespoons soy sauce
1 tablespoon rice wine or chicken broth
2 teaspoons cornstarch
12 ounces boneless, skinless chicken breast halves, cut into thin bite-sized strips
1 cup chicken broth
1 tablespoon cornstarch
6 ounces dried chinese egg noodles or regular fine egg noodles
1 teaspoon toasted sesame oil
1 tablespoon cooking oil
2 cloves garlic, minced
2 teaspoons grated ginger root
1/2 cup thinly bias-sliced carrot
1/2 cup thinly bias-sliced celery
1 cup 1x1 1/4 slices red and/or green sweet bell pepper
1/2 cup chopped onion
1 cup sliced fresh mushrooms
1/3 cup coarsely chopped almonds
In a medium mixing bowl stir together soy sauce, rice wine or broth, and 2 teaspoons cornstarch. Stir in chicken and let stand at room temperature for 30 minutes. Do not drain.
Meanwhile, in a small bowl stir together chicken broth and 1 tablespoon cornstarch. Set aside. Cook egg noodles according to package directions; drain and return noodles to pan. Stir in sesame oil. Keep warm.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic and gingerroot in hot oil for 15 seconds. Add carrot; stir-fry for 1 minute. Add celery and stir-fry for 1 minute. Add sweet pepper and onion; stir-fry for 1 minute. Add mushrooms; stir-fry for 1 minute more, or till vegetables are crisp-tender. Remove all vegetables from wok.
Add almonds to hot wok; stir-fry for 2-3 minutes, or till toasted. Remove from wok. Add undrained chicken to hot wok; stir-fry for 3-4 minutes, or till tender and no pink remains. Push chicken from center of wok. Stir chicken broth-cornstarch mixture; add to center of wok. Cook and stir till thickened and bubbly. Return vegetables and almonds to wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more, or till heated through. Serve over noodles.
Active Time: 25 Minutes
Total Time: 45 Minutes
Yield: 4 servings