Poulet chinois aux légumes sautés

Ingrédients

• 1/3 Cup Honey
• 3 TBS Low Sodium Soy Sauce
• 2 TBS Chili Garlic Sauce
• 2 TBS Rice Vinegar
• 1 1/2 tsp Sesame Oil (- DIVIDED)
• 10 ounces Cooked Chicken ((leftover or Rotisserie, skin removed) – shredded or chopped)
• 8 ounces Asian Noodles ((Soba, Udon Noodles or Wide Rice Noodles))
• 1 TBS Oil ((Vegetable, Canola or Peanut Oil))
• 2 large cloves Garlic (– minced)
• 1 tsp Fresh Ginger (– grated)
• 3 Scallions (– (green and white parts separated) thinly sliced)
• 1 large Red Bell Pepper (– thinly sliced)
• 3/4 Cup Carrots (– shredded)
• 3/4 Cup Snow Peas ((Or Sugar Snap Peas))
• Kosher Salt & Pepper
• 2 tsp Cornstarch (- Mixed with 2 TBS Water (slurry))
• Optional for Garnish: Toasted Sesame Seeds, Lime Wedges, Cilantro, Thai Basil, Cashews, Sliced Red Chiles

Préparation

1. 1

   Marinate chicken: Make the sauce (marinade): In a medium sized bowl whisk together the honey, soy sauce, chili garlic sauce, vinegar and 1/2 teaspoon sesame oil. Season with a pinch of salt. Marinate the chicken: Add the chicken and toss to coat. Set aside to allow the flavors to develop.

2. 2

   Cook noodles: Meanwhile, prepare the noodles: Cook the noodles according to package directions, MINUS 1-2 minutes, the noodles should still be chewy as they will continue to cook in the next steps. (SEE NOTES) Drain the noodles, rinse with cool water and drizzle with 1 teaspoon of Sesame Oil. Toss and set the noodles aside.

3. 3

   Stir-fry vegetables: Stir Fry veggies: Heat a large skillet (or wok) over medium-high heat. Add the peanut oil and swirl to coat the pan. Add the garlic, ginger and white bottoms of the scallions. Stir-fry, stirring continuously, for 30 seconds. Add the red bell pepper, carrots and snow peas. Season with salt and pepper. Cook until softened and slightly charred, 3-4 minutes.

4. 4

   Add noodles: Add the noodles to the pan and stir-fry, tossing continuously, for 1 minute or until hot.

5. 5

   Add chicken and sauce: Add chicken + sauce: Add in the chicken with sauce along with the cornstarch and water mixture. Toss everything well to combine. Cook 1-2 minutes or until sauce thickens. (If noodles become too dry add a splash or two of water as needed). Remove from heat.

6. 6

   Serve: To serve: Transfer noodles to a platter and garnish with green tops of scallions, sesame seeds and cilantro. Squeeze fresh lime over top. Serve immediately and Enjoy!