Spicy Minute Chicken w/Cake Noodles
A quintessential dish that my favorite neighborhood restaurant serves over cake noodle. A very easy dish to prepare with no time on your hands. I always make sure I have these pantry items on hand always. Feel free to use bone in chicken, similar to how most restaurants prepare this dish.
2 lbs. boneless, skinless chicken thighs, 1 ½-ich pieces
2 large egg whites
2 TB cornstarch
2 TB vegetable oil
2 cloves garlic, minced
3 chili peppers, chopped
Chinese broccoli or bok choy leaves
2 TB hoisin sauce
2 TB sherry
2 TB brown sugar
2 lbs cooked saimin style noodles (fresh or dried)
4 tbs vegetable oil
Large pot boiling water
In a mixingbowl; beat together egg whites and cornstarch. Marinate chicken 10-12 minutes. In a wok or large skillet over medium high heat; stir fry chicken until cooked through; remove from wok. In a small mixing bowl; combine sauce ingredients; set aside.Into wok; stir fry garlic and chili peppers. Stir in sauce until bubbly. Return chicken to wok and heat through. Add Chinese broccoli or bok choy if desired. Serves 3.
Boil noodles and drain well. Pat dry. Heat oil in a small frying pan. When oil is hot, add noodles and press down hard while noodles are cooking. Fry noodles until extra crispy on both sides.