- 2 boneless, skinless chicken breasts cut into bite sized chunks.
- 2 tablespoons of chili sesame oil (you can use any kind of sesame oil, but this was the kind I had on hand).
- one yellow onion diced
- one head of broccoli chopped
- a large handful of baby carrots diced (the original recipe called for two carrots, julienned or minced)
- 2 tablespoons soy sauce
- 1/2 a cup of pineapple
- 8 oz. of dry Korean glass noodles
1. Put a large pot of water onto boil. Heat one tablespoon of sesame oil in a non-stick skillet on medium high. Once hot, add the chicken to the pan and stir occasionally until cooked. Remove from the pan with a slotted spoon and put into a large bowl.
2. Add carrots and cook until no longer crunchy (about five minutes). Remove from the pan with a slotted spoon and put with the meat mixture. Add the rest of the oil and add the onion to the pan and cook until softened. Then remove from the pan with a slotted spoon and put with the meat mixture. Add broccoli to the pan and cook until slightly cooked then remove from the pan, adding to the meat mixture.
3. Put noodles in the boiling water, cover, and remove from heat. The noodles should cook in about five minutes. Then add them to the hot skillet with pineapple and soy sauce. Then add the meat and vegetable mixture. Let this rest. It should be served at room temperature.
It definitely wasn’t as good as when I’ve had it in restaurants, but I was limited with my ingredients and I’m never that successful with stir-fries. It was tasty, filling and Andrew really enjoyed it.