Chicken Stir Fry with Pad Thai Noodles

Ingredience

SAUCE:

1/4 cup light soy sauce

1/4 cup oyster sauce

1/8 cup rice vinegar

1/8 cup sesame oil

1/2 cup of chicken stock using 1/2cup rice water and 1/2tsp of bouillon

1tbsp brown sugar

1tbsp corn starch

STIR FRY:

3 cups cooked rice from 1.5 cups dry rice

Broccoli

Onion

Mushroom

Carrot

Garlic

(optional) ginger

(optional) bean sprouts or other veggie

2 chicken breasts, sliced or cubed

Pokyny

1. Brine or velvet chicken ahead of time, for up to 2 hours. Use 3tbsp with 4 cups of cold water

2. Boil broccoli for 2-3 minutes or until they turn bright green, then submerge in ice water

3a. Soak pad thai noodles in hot tap water for 30 minutes or until pliable, add oil to keep them from sticking if it takes a while to use them.

3b. Prepare 3 cups of cooked white rice using 1.5 cups of dry rice.

4. (TRY WITHOUT): Mix 1/4 portion of sauce, without adding vinegar or stock, for marinating the chicken in.

5. Thinly slice or cube chicken against the grain and combine with sauce, put back in fridge for at least 10 minutes.

6. When ready, cook chicken on highest heat, then remove from wok

7a. Cook pad thai noodles for 5-7 minutes in oil, then immediately rinse with cold water and set aside

8. Add the veggies and garlic in order of cook time

9. When veggies are ready, add the chicken, noodles/rice, and sauce, and combine in the wok. Reduce to a thick stew-like consistency, then cool and serve.