Ingredients:
1 1/4 cup chicken stock
1/2 cup soy sauce
2 tbsp sugar
1 tsp sesame oil
1 tbsp sriracha
1 tsp garlic powder
1/3 tsp ground ginger
3 tbsp cornstarch
4 tbsp butter
2 chicken breasts, cut in small pieces
227g sliced mushrooms
1/2 cup matchstick carrots
1 red pepper, sliced
1 green pepper, sliced
1/2 cup canola oil
400g fresh chow mein noodles
OPTIONAL: green onion, chopped, for garnish
OPTIONAL: sesame seeds for garnish
Instructions:
1. In a bowl add the chicken stock, soy sauce, sugar, sesame oil, sriracha, garlic powder, ginger, and cornstarch, stir together and set aside.
2. In a deep pan melt 2 tbsp of the butter over medium heat, add chicken and cook until no longer pink. Transfer the chicken to a bowl, and return the pan to the stove. Melt the remaining butter, add the mushrooms and sauté until soft. Add the carrots and the peppers and sauté just until starting to soften. Return the chicken to the pan then pour in the sauce. Simmer until thickened, about 3 minutes.
3. Meanwhile be frying the chow mein. In a wok heat the canola oil over medium low heat. Once hot add the noodles and flatten using a spatula. Once chow mein is starting to brown and crisp flip the noodles and fry again until starting to brown and noodles are crisp. Transfer noodles to a plate with paper towel to absorb the oil then to a large serving dish.
4. Pour the sauce, meat, and veggie mixture over the noodles. Garnish with green onion and sesame seeds if desired. Enjoy!