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In
this tasty dish, a mixture of soy sauce, hoisin sauce, lemon
juice and honey coats tender chicken pieces and vegetables
with a sweet and savory glaze.
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| 4
oz (120g) dried wheat
noodles |
| 3
tablespoons lemon juice |
| 3
tablespoons soy
sauce |
| 1½
tablespoons liquid honey |
| 1
tablespoon hoisin sauce |
| 2
tablespoons canola or peanut
oil |
| 12
oz (360g) uncooked skinless chicken breast fillets—cut
into strips |
| 2
cups broccoli florets |
| 1
red pepper—julienned |
| ½
stick celery— finely sliced on the diagonal |
| 2
tablespoons flaked almonds |
| 2
cloves garlic—minced (crushed) |
| 2
teaspoons finely grated ginger |
| 1½
cups chicken stock |
| 1½
tablespoons cornstarch mixed to a paste with 1½
tablespoons water |
COOK
the noodles. MIX together the lemon juice, soy sauce, honey
and hoisin sauce in a bowl. HEAT a wok or large skillet over
a high heat, add 1 tablespoon of the oil and stir-fry the chicken
for 3 minutes. REMOVE the chicken from the wok and set aside
on a plate. HEAT the remaining oil in the wok and stir-fry the
broccoli, red pepper and celery for 6 minutes. ADD the flaked
almonds and stir-fry for another minute. ADD the garlic and
ginger and stir-fry for a minute, then return the chicken to
the wok ADD the sauce mixture and stock, then add the cornstarch
paste and cook, stirring continuously, until thickened. SERVE
on a bed of noodles.
Variation:
Replace the chicken with shrimp, scallops or fish.
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