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1. Cut the chicken breasts into 2 inch, thin strips.
2. In a large plastic zip lock bag, add the soy sauce, rice wine vinegar, sesame oil and cornstarch.
3. Mix well to combine.
4. Add the chicken and marinate for 45 minutes.
5. In a large bowl, combine the broth, oyster sauce and sugar.
6. Set aside.
7. Cook the noodles until al dente, which takes about 3 minutes.
8. Drain, rinse with cold water and drain again.
9. Set aside.
10. Cut the carrots into strips the same size as the chicken.
11. Drain and rinse the straw mushrooms.
12. Drain again.
13. In a medium saucepan, heat 1 tablespoon oil over medium-high heat.
14. Add the garlic and sauté until aromatic which takes about 30 seconds.
15. Add the chicken and stir-fry until the chicken is almost cooked through.
16. Add additional oil or water as needed.
17. Remove the chicken and set aside.
18. Clean out the wok.
19. Add 2 tablespoons oil and salt to the wok.
20. Add the carrots and mushrooms and stir-fry for 1 minutes.
21. Add the cooked chicken and marinade.
22. Add the noodles and stir to combine.
23. Cook for 2 more minutes.
24. Season to taste with salt and pepper.
25. Serve hot.
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