Wing Bean & Chicken Stir Fry
By Micki Brown
Serves 4
In a small bowl, whisk together the corn starch, honey, ginger, minced garlic, soy sauce, vinegar, water, fish sauce, and broth; set aside.
In a wok or large skillet heat the oils over medium-high heat.
Add the chicken and stir fry until it is cooked through.
Add the wing beans, bell pepper, and mushrooms and continue stir frying until the vegetables become tender, but with a little crispness
Add the noodles and toss until evenly distributed.
Add the sauce and continue cooking and stirring until the sauce has thickened. Serve and enjoy!
Note: If you would like this to be vegetarian, omit the chicken and fish sauce, use vegetable broth instead of chicken broth, and double up on the mushrooms.
Ingredients
Directions
In a small bowl, whisk together the corn starch, honey, ginger, minced garlic, soy sauce, vinegar, water, fish sauce, and broth; set aside.
In a wok or large skillet heat the oils over medium-high heat.
Add the chicken and stir fry until it is cooked through.
Add the wing beans, bell pepper, and mushrooms and continue stir frying until the vegetables become tender, but with a little crispness
Add the noodles and toss until evenly distributed.
Add the sauce and continue cooking and stirring until the sauce has thickened. Serve and enjoy!
Note: If you would like this to be vegetarian, omit the chicken and fish sauce, use vegetable broth instead of chicken broth, and double up on the mushrooms.