|Tony's Chicken Stir-Fry
1 lb Tony's Marinated Teriyaki chicken
1/2 tsp red pepper, crushed
7 oz cellophane noodles (thin Asian bean noodles)
1 TBS peanut oil
1 tsp sesame oil
2 garlic cloves, chopped
1 TBS fresh ginger, chopped
3 TBS green onion, sliced on the bias
Quarter cup chicken stock or broth
1 TBS Hoison sauce
3 TBS soy sauce
2 TBS light brown sugar
1 TBS sherry wine
Half of yellow onion, sliced
2 carrots, cut on the bias
2 red peppers, sliced
4 oz large mushrooms, sliced
1 bunch baby bok choy, quartered
While assembling the other ingredients, soak the noodles in hot water to soften, 10 to 15 minutes. Drain and set aside.
To make the sauce, in a bowl, whisk together the chicken broth with the corn starch. Add the soy, Hoisin sauce, sugar, and sherry, if using, whisk, and set aside.
Heat a wok over high heat. Add the oil and when hot and nearly smoking, add the green onions, garlic cloves, ginger, and red pepper flakes and cook, stirring, for 10 to 15 seconds.
Add the chicken and stir-fry until turning opaque and nearly cooked through, 3 to 4 minutes. Add the vegetables and stir-fry for 1 minute.
Add the sauce, stir and toss, cooking until the chicken is all the way cooked through and the sauce is thick, about 2 minutes.
Remove the chicken and vegetables. (You can use frozen or fresh vegetables).
Add the noodles, toss, and cook to warm through, 30 seconds to 1 minute.
Transfer the stir-fry to a platter and garnish with additional green onions. Arrange the noodles on the side and serve immediately.
Prepared by Chef DeJohn