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1
Get all the veggies washed and prepped.
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2
Group the veggies in bowls in the order you will add them to your skillet/wok (see photo).
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3
Cube chicken and place in a ziplock bag.
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4
Add hoisin sauce, soy sauce and sesame oil and about a half tsp of the garlic and ginger to the chicken and let it marinate for at least half an hour
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5
Bring a medium pot of water to a boil and add chow mein noodles.
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6
Keep an eye on them and use a fork to help break them up gently.
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7
Bring a large skillet or wok to med-high heat and pour the contents of the chicken bag in.
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8
Sautee the chicken until just cooked through.
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9
Remove to a bowl and keep warm.
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10
Turn heat up to high and let your skillet/wok heat up again.
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11
Once it's super hot, start adding your veggies.
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12
Remember to keep them moving!
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13
Mushroom and onions first for about 5 mins.
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14
Then add peppers and celery for another 5 minutes.
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15
Finally, add broccoli, snow peas, garlic and ginger and about 1/4 cup water.
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16
Cover to let the broccoli soften a bit.
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17
Your noodles should be softened by now - strain them.
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18
Turn off heat but leave your skillet/wok on the burner.
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19
Add noodles, stirfry sauce and chicken back to the pan and mix it all together (I find tongs easiest).
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20
Add more soy sauce if needed - as desired.
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21
Enjoy!
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22
!
