Singapore Noodle Chicken Stir-Fry With Sesame Oil

• 1 tsp. peeled and minced ginger root
• 1/2 tsp. curry powder
• 2 1/2 Tbsp. soy sauce, divided
• 1 1/2 tsp. Oriental sesame oil, divided
• 1 tsp. Canola oil
• 8 oz. boneless, skinless chicken breast halves, cut in 2 x 1/8-inch strips
• 1/2 medium sweet red pepper, cut in 2 x 1/8-inch strips
• 1 small onion, thinly sliced lengthwise
• 1 small celery stalk, cut in 2 x 1/8-inch strips
• 1/2 c. Chinese pea pods, trimmed and halved lengthwise
• 1/4 c. julienned carrots
• 1/2 c. baby corn ears
• 2 Tbsp. defatted chicken broth
• 3 drops hot pepper oil
• 3 c. cooked Chinese lo mein noodles or vermicelli, cut into 2 1/2-inch lengths
• sesame seed (garnish)

1. In a medium bowl, mix the ginger, curry powder, 1 tablespoon of the soy sauce and 1 teaspoon of the sesame oil.
2. Add the chicken and mix well.
3. Set aside to marinate for 10 to 15 minutes.

ginger root, curry powder, soy sauce, sesame oil, canola oil, chicken, sweet red pepper, onion, celery stalk, chinese pea pods, carrots, corn ears, chicken broth, pepper oil, cooked chinese, sesame

Taken from www.cookbooks.com/Recipe-Details.aspx?id=398885 (may not work)