Drunken Noodles With Chicken

• 1 package sha ho fen
• soy
• 2 inches chicken breasts thinly sliced into 2 pieces
• 1 onion medium, sliced
• 1 cup broccoli florets
• 2 cups flowering garlic chives cut into about 2" length
• 1/2 cup orange pepper sliced
• 1/2 cup mung bean sprouts
• 1 tablespoon fresh ginger thinly sliced
• 2 tablespoons scallion chopped
• 3 garlic minced
• 1 tablespoon tapioca starch
• 2 tablespoons cooking wine
• 1/2 teaspoon sesame oil You can substitute with regular oil
• 2 tablespoons soy sauce or Ji Zhi
• 2 tablespoons grape seed oil
• 2 chilli peppers Thai, chopped, optional
• 1/4 cup basil leaves Thail, Thai basil has a flavor of anise. It brings out the

1. Marinate the thinly sliced chicken with cooking wine, tapioca starch, sesame oil, and 1/2 tsp salt. Mix well and let it stand for about 20 minutes while preparing for the vegetables. The use of tapioca starch, cooking wine and oil to marinate the chicken is to ensure the tenderness of the chicken.
2. Heat the wok with 1 tbsp grapeseed oil. While the wok is being heated, remove the noodles from its package and put the noodles in a covered dish. Microwave for 30 seconds and turn the noodles. Then microwave for another 30 seconds to 1 minute. Do not overheat the noodles. While the noodles are warm, loosen them and cut into 1" wide strips.
3. When the wok becomes smoking hot, add chopped scallion, ginger and chilli pepper. Once the aroma is released, add the sliced onion and stir for about 30 seconds.
4. Add orange pepper and broccoli florets and cook for 1 minute. Then add garlic chive and cook for another minute.
5. Add the rice noodles and stir for 1 minute.
6. Add the Thai Basil, Mung Bean Sprouts and minced garlic to the noodle mixture. Stir for 30 seconds. Then add Ji Zhi.
7. While cooking the veggies, seperately heat a non-stick pan or wok. Add the remaining grapeseed oil to the wok. Once the pan or the wok is hot, add the marinated chicken into the pan. Use a chopstick to scramble / break apart the chicken as the chicken slices might stick to each other due to the thickening property of tapioca starch. Turn the chicken when the bottom is golden brown. Do not overcook.
8. Once the chicken is cooked, add the chicken to the mixed veggies and noodles. Season with salt. Toss the chicken and veggies to ensure they are nicely coated with Ji zhi, and serve.

soy, chicken breasts, onion, broccoli florets, garlic, orange pepper, mung bean sprouts, fresh ginger, scallion, garlic, tapioca starch, cooking wine, sesame oil, soy sauce, grape seed oil, chilli peppers, basil

Taken from www.yummly.com/recipe/Drunken-Noodles-With-Chicken-1654636 (may not work)