MARINADE
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2 chicken thighs (bone out, skin off)(sliced)
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3/4 tsp of salt
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1/4 tsp of white pepper
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1 inch block of fresh ginger (sliced)
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1 tbsp of Chinese shao hsing cooking wine
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1 tbsp of low sodium soy sauce
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1 tbsp of vegetable oil
STIR FRY
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2 servings of thin egg noodles
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1 cup of broccoli florets
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1 cup of cauliflower florets
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1/2 can or 5-8 baby corns (halved)
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1-2 tbsp of soy sauce
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sesame seeds
Serves: 2
Day Before Prep: 5min
Prep Time: 5min
Cook Time: 15min
The evening before the meal, slice the chicken and combined with marinade ingredients in an airtight container. Leave in the fridge over night.
Day of the meal, bring a large pot of water to a boil. Add noodles and cook until al dente.
While noodles are cooking, cut broccoli, cauliflower, and baby corn. When noodles are almost finished cooking, add vegetables to pot to cook for around 1 minute.
Heat a large pan over medium high heat. Add marinade when hot. Cook chicken until they are golden brown and have no pink areas.
Add cooked noodles, and vegetables to pan. Add soy sauce and toss to fully coat. Season with salt and pepper. Garnish with sesame seeds, serve right away.
