Chef notes
TV host and blogger Katie Chin shares how to turn store-bought rotisserie chicken and pre-cut veggies into a super easy restaurant redo main course.
Ingredients
- 8 ounces dried egg noodles or 14 oz (400 g) fresh egg noodles
- 2 ounces snow peas, tips and strings removed
- 2 ounces (50 g) broccoli florets
- 3 tablespoons all-purpose cornstarch
- 3 tablespoons cold water
- 2 tablespoons oil
- 1 teaspoon peeled and minced fresh ginger
- 1 clove garlic, minced
- 2 ounces (50 g) sliced carrots
- 2 ounces (50 g) fresh shiitake mushrooms, stemmed and thinly sliced
- 2 ounces thinly sliced red bell pepper
- 8 ounces shredded cooked chicken breast or store-bought rotisserie chicken
- 4 tablespoons oyster sauce
- 1 cup (250 ml) store-bought vegetable stock or chicken stock
- 1 teaspoon salt
- 2 green onions (scallions), green and white parts, cut into 1-in (2.5-cm) pieces
Preparation
1.Preheat oven to 300°F.
2.Bring a large pot of water to a boil over high heat. Add the noodles and cook until almost al dente, about 5 minutes for dried noodles, 3 minutes for fresh. Drain well and set aside.
3.Blanch the snow peas and broccoli florets in boiling water until tender, about 1 minute. Using a slotted spoon, transfer to an ice water bath to cool, then drain and set aside.
4.Mix the cornstarch and the cold water together and set aside.
5.Heat the oil in the wok or skillet over medium-high heat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Mix in the carrots and mushrooms and stir-fry for 3 minutes. Add the red bell pepper and shredded chicken and stir-fry for 1 minute.
6.Pour in the oyster sauce, vegetable or chicken stock and the salt. Cook until the stock comes to a boil, then add the cornstarch mixture and stir until the sauce thickens and all the ingredients are nicely coated. Add the drained snow peas and broccoli and the green onions and stir-fry for 30 seconds. Dish out over the noodles and serve immediately.
