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.

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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