3-4 servings
Ingredients
1 bunch udon noodles
1 lb boneless skinless chicken breasts or thighs
Marinade
1 tablespoon Shaoxing wine (or dry sherry)
1/2 teaspoon salt
1 tablespoon cornstarch
Sauce
3 tablespoons oyster sauce
2 tablespoons Shaoxing wine (or dry sherry)
1/2 tablespoon dark soy sauce
1/4 cup chicken stock
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt
Stir-fry
1 whole stalk of broccoli, cut into bite-sized florets
2 tablespoons peanut oil (or vegetable oil)
4 cloves garlic, minced
1 teaspoon ginger, minced
1/2 cup toasted walnuts
3 scallions sliced
Directions
Slice the chicken into thin bite-size pieces, no thicker than 1/4”, transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing the other ingredients.
Combine all the sauce ingredients in a bowl. Stir to mix well.
Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and most of the water evaporates about 40 to 50 seconds. Transfer the broccoli to a plate.
Boil the udon noodles per the manufacturer’s instructions in the same pan. Drain the water. Set aside.
Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Turn the chicken and stir and cook until the surface is lightly charred.
Add the garlic and ginger. Stir a few times to release the flavor.
Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thicken about 1 minute. Stir in the broccoli, walnuts, and noodles and heat gently. Sprinkle the scallions over the top of the mixture.
Transfer to individual bowls and serve immediately.
Marisa Franca Stewart
WOW, Jovina! That looks so good. We love our stir-fries and your picture makes me want to dive right in. It certainly is a great way to combine your meat and veggie. Hope you had a Happy New Year and a nice Christmas holiday.
Jovina Coughlin
Happy New Year
Dorothy's New Vintage Kitchen
This looks really tasty! A salad with personality!
bernlag
Jovina, it is so hard to find really good Chinese recipes. Can’t wait to try this one.
For the Love of Cooking
My son would especially love this recipe!