Ingredients
- Salt
- 8 ounces Oriental noodles
- 8 Tbsp. vegetable oil
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 2 Tbsp. cornstarch
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 inch medallions
- 1 bunch fresh broccoli, cut into 1-inch pieces
- 1 medium onion, quartered
Preparation
Step 1
In a saucepan, bring 3 quarts of salted water to a boil and add noodles. Boil for 10 minutes. Remove and drain.
Heat 2 Tbsp. of the oil in a wok or skillet over a medium flame. Add the noodles and let brown on each side, approximately 12 minutes per side. When you turn the noodles over, add another 2 Tbsp. of oil before browning other side. Remove and put in a serving dish.
Add 2 more Tbsp. oil to the work and heat on a medium flame. While heating the wok, in a small bowl combine the soy sauce, broth and cornstarch, and mix until smooth. Set aside.
Add the chicken to the work, stir-fry for 2 minutes, and remove. Add the broccoli and onion to the wok with the remaining 2 Tbsp oil and stir-fry 2 minutes. Add the chicken and sauce and stir-fry 4 minutes till the sauce is thickened. Remove from the heat and pour over the noodles.