INGREDIENTS
- 2 boneless chicken breasts
- 2 tsp garlic powder, divided
- 2 tbsp minced fresh garlic
- 1 tsp chicken bouillon powder
- 2 tsp onion powder, divided
- 1 tsp mushroom seasoning
- 3 tsp vegetables oil
- 1 lb yellow lomein egg noodles (Ho Toy)
- 1 tbsp, 2 tsp corn starch, divided
- 1 tsp extra virgin olive oil
- 1 lb Chinese broccoli
- 2 sweet onions
- 1 tsp fresh ginger, diced
- 1 tbsp sesame oil
- ½ tsp scallion
- ½ tsp cilantro
- 1 tbsp Kikoman soy sauce
- 1 tbsp seasoning sauce (Golden Mountain)
- Cornstarch slurry (2 tsp cornstach, 1 tbsp cold water)
DIRECTIONS
- 1.Clean chicken breasts and cut into thin slices. Add 1 tbsp corn starch, mix chicken.
- 2.Peel and dice garlic. Set aside.
- 3.Peel and cut onions. Set aside.
- 4.Wash Chinese broccoli, pad dry with paper towel. Cut broccoli into 2” pieces
- 5.Make cornstarch slurry with 2 tsp corn starch to 1 tbsp cold water
- 6.Boil 8 cups of water. When water is boiling, add 1 tsp vegetables oil and egg noodles. Cook for 20 seconds. Drain noodles and let it cool.
- 7.Using a large frying wok, add 1 tsp vegetable oil, garlic. Bring over medium heat until garlic is golden brown. Add chicken and cook until golden brown. Remove chicken.
- 8.In same frying wok, add 1 tsp sesame oil, garlic, ginger. Bring over medium heat until garlic is golden brown. Add onion and fry for 1 minute. Add Chinese broccoli, chicken bouillon, mushroom seasoning, soy sauce, seasoning sauce. Mix well and cover wok for 2 minutes. Add chicken and mix. Add cornstarch slurry to thicken the sauce.
- 9.Using another frying pan, add 1 tsp vegetable oil over medium heat. Add egg noodles and fry until noodles is crispy. Remove noodles into a large serving plate.
- 10.Remove chicken and Chinese broccoli from Step 8 and serve over the egg noodles. Add scallion, cilantro, black pepper and chili hot oil pepper as desired.