Asian-Style Stir Fry with Chicken

The thing I love most about cooking is preparing a food or type of food that someone says they don’t care for, serving it to them the way I like it, and hearing how much they love it. If there were ever an ego booster for me, that’d be it! I did that tonight…My 14 year old brother Ian is staying with us for a while during his summer vacation. In the past, he has been pretty vocal about NOT liking just about any kind of Asian-styled food. I wanted to see if I could get him to try a dish that I have made for my hubby and kids before and see what he thought of that… I was almost 100% positive he would love it if he gave it a shot.

Ian took one bite and said, “WOW! This is REALLY good!”  My 1 and 2 year old daughters also loved this….and of course, Adam went nuts over it too! 🙂

Lo-mein noodles

5 boneless skinless chicken thighs, excess fat trimmed off

Sesame oil

Hoisin sauce

Ponzu (Soy sauce is acceptable too)

Sugar snap peas

Matchstick carrots

Red onion, julienned

Broccoli

Mini bella mushrooms, sliced

4 cloves garlic

3-4 skinny slices fresh ginger

dried basil (about 1 tsp)

 

Marinate chicken thighs in some sesame oil, soy sauce (just a little), 2 cloves garlic smashed, fresh ginger slices, basil, salt and pepper for about an hour. Cook on medium-low heat until no longer pink in the center. Let rest on a cutting board.

In same pan as chicken was cooked, add a little more sesame oil and let that heat up. Gently saute your carrots, mushrooms and onions. Add sugar snap peas and broccoli and cook to desired tenderness. Just before you take your veggies off the burner, add 2 cloves minced garlic and stir together.  Meanwhile, your chicken thighs are ready to be cut; slice the chicken and add to veggies. Toss with a light sprinkle of ponzu and about 4 tablespoons hoisin sauce, enough to just coat veggies and chicken.

Cook lo-mein noodles to al dente. Drizzle a little sesame oil and about 2 tablespoons of hoisin sauce on them and gently toss.

To serve, plate noodles on your plate or bowl, then top with veggies and chicken. Garnish with toasted sesame seeds and sliced green onions.