Ingredients

  • 1 lb chicken breast, chopped
  • 3 tbsp hoisin sauce
  • 2 tsp salt ( for marinade)
  • 7 oz rice noodles (you can use whatever noodles you wish)
  • 1 sweet pepper
  • 2 pimento peppers, minced
  • 1 med onion, sliced
  • 2 cups broccoli, chopped into florets
  • 1 carrot, julienned
  • 1 cup mushrooms, sliced
  • 400g baby corn (1 tin), chopped
  • 4 tbsp oil, divided
  • 1 lime
  • 3 tbsp ginger, grated
  • 1 tbsp sesame oil
  • salt to taste

 

Instructions

  • Boil the noodles, drain and set aside.
  • Cut the chicken breast into 1 inch pieces, wash with lime and place in a bowl.
  • Add the hoisin sauce, rice cooking wine, salt to taste, ginger and sugar. Marinate for 20 minutes.
  • Prepare the vegetables. Set aside.
  • Heat oil in a deep pot or wok.
  • Add the chicken and marinade and stir fry until cooked (about 5 minutes). Set aside.
  • Heat oil and add the ginger. Stir for 1 minute.
  • Add the onion, pimento pepper, and carrot. Stir fry for 2 minutes.
  • Add the broccoli and sweet pepper stir for 1 minute.
  • Then add the mushroom and corn. Stir for 1 minutes.
  • Add the hoisin chicken and stir. Add the noodles then add the sesame oil and stir. Serve hot.

Recipes courtesy simplytrinicooking.com