PocketCook

From @caribbeanpot

Chicken, Noodle, and Vegetable Stir Fry

35 min · Serves 4

35 mintotal
20 minhands on
16steps
4servings

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Ingredients

For the chicken seasoning

  • 1 lb (450 g) skinless, boneless chicken breast
  • 1 tbsp Caribbean green seasoning
  • 1/2 tsp black pepper
  • 1/4 tsp MSG (optional)
  • 1 tbsp light soy sauce

For the stir fry sauce

  • 1 tbsp rice vinegar
  • 1 tbsp dark soy sauce
  • 1 tbsp crushed garlic
  • 1 tbsp grated ginger
  • 2 tbsp hoisin sauce
  • 1 tsp toasted sesame oil
  • 1 tsp white sugar
  • 2 tbsp oyster sauce

For the stir fry

  • 2 tbsp vegetable oil
  • 1 stalk celery, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 medium onion, chopped
  • 1 cup cremini mushrooms, sliced
  • 1/2 tsp salt
  • 1 lb (450 g) cooked Hakka-style noodles

Method

For the chicken seasoning

  1. Add the chicken breast, green seasoning, black pepper, MSG, and light soy sauce to a bowl.

  2. Mix well to coat the chicken and let it marinate for 10 minutes.

    Then 10 min of waiting

For the stir fry sauce

  1. Combine the rice vinegar, dark soy sauce, crushed garlic, grated ginger, hoisin sauce, toasted sesame oil, white sugar, and oyster sauce in a small bowl.

  2. Whisk together until smooth and set aside.

For the stir fry

  1. Heat 1 tbsp of vegetable oil on a flat-top griddle or large pan over medium heat.

  2. Add the marinated chicken breasts and cook, turning occasionally, until cooked through, 8–10 minutes.

    Then 8 min of waiting

  3. Remove the cooked chicken from the heat and chop into bite-sized pieces.

  4. Add the remaining 1 tbsp of vegetable oil to the griddle.

  5. Add the celery, green bell pepper, red bell pepper, onion, mushrooms, and salt.

  6. Stir-fry the vegetables until tender-crafted, about 4 minutes.

    Then 4 min of waiting

  7. Move the cooked vegetables to the cooler side of the griddle.

  8. Place the pre-cooked noodles on the hotter side of the griddle.

  9. Pour the sauce directly over the warm noodles.

  10. Add the chopped cooked chicken and its juices over the noodles.

  11. Fold the cooked vegetables back into the noodle and chicken mixture.

  12. Toss everything continuously over high heat for 3–5 minutes until the sauce caramelizes and coats everything evenly.

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