Categories: Asian
Ingredients
- For the Sauce:
- 6 tbsp light brown sugar
- 1/2 cup soy sauce
- 1/4 cup oyster sauce
- 2 tbsp whiskey
- 1 tbsp mirin
- 1 tbsp sambal oelek
- 1 tbsp chopped garlic
- For the Stir-fry:
- 4 tbsp canola oil
- 4 eggs, beaten
- 1 1/4 lbs. chicken breasts, cut into 1/2-inch cubes
- 1 tsp sesame oil
- 1/2 tsp kosher salt
- 4 scallions, thinly sliced, plus more for garnish
- 2 tbsp minced fresh ginger
- 2 tbsp minced garlic
- 4 cups broccoli florets
- 2 cups white mushrooms, thinly sliced
- 1/2 cup chicken broth
- 12 oz. dried wide rice noodles, softened as directed
Directions
-
Make the sauce: In a bowl, combine the brown sugar, soy sauce, oyster sauce, whiskey, mirin, sambal and garlic. Set aside.
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Make the stir-fry: In a wok or a really big skillet, heat 1 tbsp of the canola oil over medium-high heat. Pour in the eggs and cook, stirring, until the eggs form large curds. Transfer to a medium bowl and cover to keep warm. Wipe out or clean the pan if you need to get any stuck egg out.
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Toss the chicken breast with the sesame oil and salt. Heat another 1 tbsp of the canola oil in the wok over high heat, until it smokes, add the chicken and stir-fry until just cooked through and no longer pink, 4 to 5 minutes. Transfer to the bowl with the eggs and cover.
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Add the remaining 2 tbsp oil to the pan over high heat. When it smokes, add the scallions, ginger and garlic and cook, stirring, until fragrant and the scallions are bright green, 20 seconds. Add the broccoli, mushrooms, and broth and cook, stirring, until the broccoli turns bright green and the stock is almost evaporated, 2 to 3 minutes. Add the noodles, chicken and eggs and the sauce to the wok. Cook, tossing the mixture, until warmed through, the noodles are cooked and the sauce at the bottom of the wok bubbles and thickens, 4 to 5 minutes. Garnish with scallions.