MENU DESCRIPTION:“Scallions,garlic and chili peppers stir-fried with ground chicken nesting on hot egg noodles. Garnished with shredded cucumber and bean sprouts.”
To clone P. F. Chang’s take on this traditional Chinese noodle dish you should use a wok, but I found that a large saucepan works well too. Saute a couple chicken breasts ahead of time and give them a chance to cool so you can finely mince them up. The menu says the chicken is “ground” but it’s actually more of a fine mince. Get out the cleaver, if you’ve got one, and chop away. Or just use a big chef’s knife. You can prepare the chicken ahead of time and keep it covered in the fridge until you’re ready to make the dish. Once you’ve got the chicken hacked up, you’ll have tasty noodles on the table in less than 10 minutes.
SERVES: 4
INGREDIENTS:
- 2 skinless chicken breast fillets, cooked and minced (approx. 2 cups)
- 1 6-ounce pkg. chow mein noodles, cooked
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- ¼ cup chopped green onions (green part only)
- 6 tablespoons soy sauce
- ½ cup chicken broth
- ¼ cup dark brown sugar
- 1 teaspoon chili-garlic sauce
- 4 teaspoons cornstarch
- ½ cup water
GARNISH:
- ½ cup julienned English cucumber
- ½ cup bean sprouts
INSTRUCTIONS:
- Cook chicken fillets first by simply sautéing them in a skillet in a little oil for 10 to 12 minutes. Let the chicken fillets cool, and then mince them into little bits with a sharp knife.
- Prepare noodles following the directions on the package: boil noodles for 3 to 5 minutes in 8 to 10 cups water
- Make sauce by heating oil over medium heat in a saucepan or wok. Add garlic and green onion and saute for just a few seconds, being careful not to burn the garlic. Add the soy sauce, chicken broth, brown sugar and chili-garlic sauce. Combine the cornstarch with ½ cup water and stir it into the sauce. Simmer sauce for about 2 minutes or until it thickens.
- When the sauce is thick, add the chicken and simmer for an additional 5 minutes.
- Pile cooked noodles onto a serving plate. Spoon chicken and sauce over the top of the noodles, then garnish with julienned cucumber on one side and bean sprouts on the other.
