When I first came across this recipe (in a doctor’s office waiting room years ago), I was skeptical how such a simple recipe with so few ingredients could be so flavorful, but somehow it works like magic. This tastes as good as any Chinese take-out I’ve ever had, it whips up in a flash and has been on the regular dinner rotation ever since.
2-3 chicken breasts
1 Tbs cornstarch plus 4 tsp cornstarch, divided
2 cloves garlic, minced
3 Tbs vegetable oil
1 pkg (16oz) frozen vegetable stir fry medley
¼ C plus 2 Tbs soy sauce
8 oz vermicelli noodles
Boil noodles until al dente. Cut chicken into thin strips, coat with 1 Tbs cornstarch. Stir-fry in hot oil 5 minutes, add garlic and stir-fry a minute longer. Add frozen vegetables, stir fry until chicken is no longer pink and vegetables are heated through. Combine 2/3 C water, soy sauce and 4 tsp cornstarch; stir into chicken mixture. Cook, stirring until sauce boils and thickens. Add noodles, toss to combine. Can garnish with sesame seeds if desired.
*source; Family Fun Magazine