My favorite stir fry...

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 I got this noodle recipe from a girlfriend and use it all the time as a main course when people come over as it has been a huge hit! Here is the recipe! NUMMMM can't wait for leftovers tonight... and I HATE leftovers!

Step 1-prepare then set aside:
  • 1 lb. chicken (either skinless, boneless thighs or chicken breast)
  • 1 Tbs. low sodium soy sauce
  • 1 Tbs. cornstarch
Dice the chicken and transfer to a mixing bowl, add soy sauce and cornstarch and mix together until chicken is coated. Set aside.
Step 2- prepare the following sauce:
  •  1 tsp. vegetable oil (for the skillet)
Sauce:
  • 1 cup chicken stock
  • 1/4 cup rice vinegar
  • 6 Tbs. low sodium soy sauce
  • 4 Tbs. brown sugar 
  • 1/4 cup molasses
  • 4 tsp. sesame oil
  • 1 Tbs. fresh ginger root
  • 1 clove garlic, pressed
  • 1 tsp. hot chili paste (optional)
Mix all above ingredients, minus the vegetable oil for the skillet, until well combined.
Step 3- slice vegetables
Thinly slice the pepper and snow peas and set aside:
  • 1 1/2 cups thinly sliced red or yellow pepper (or both!)
  • 1 1/2 cups thinly sliced snow peas
Step 4-Preparation of the topping:
  • 1/3 cup chopped cilantro (optional)
  • 2 tsp. sesame seeds 
  • Fresh bean sprouts (rinsed)
  • 6 oz. medium stir fry noodles (chow mein style or steam fried)
Step 5- Get Cooking!!!
Add oil to a 12 inch stir fry skillet or large frying pan and place over medium heat. Saute the chicken for 4 minutes, or almost cooked. Transfer to a bowl and remove chicken from the pan and set aside.
Re-spray the skillet with some vegetable oil or olive oil. Over medium heat, once the skillet is hot, add the bell peppers and peas. Saute for 2 minutes and transfer to bowl.
Love the colors
Pour the sauce in the skillet and add the noodles. Cover and let steam for approximately 4 minutes.
Add the chicken and vegetables and well incorporate. Transfer to a large bowl and garnish with chopped cilantro and sesame seeds. Scatter bean sprouts over top... Peanuts taste great on top too! 

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