Chicken Taipei

1 pkg Chicken Tenders
1 pkg Rice Noodles
1 cup Broccoli (blanched)
1 cup Red Bell Pepper (diced)
3 Green Onions (large ones-sliced)
1/4 cup Water Chestnuts (chopped)
1 cup Baby Corn
1 tsp Ginger (grated or minced)
4 cloves Garlic (minced)
3 tbs Canola or Peanut Oil

Marinade

1 tbs Aji-Mirin

1 tbs Soy Sauce



Cooking Sauce
2 tbs Hoisin Sauce
2 tbs Soy Sauce
2 tbs Dry Sherry Cooking Wine
1 tbs Fish Sauce
2 tsp Sesame Oil
4 tbs Water
2 tsp Evaporated Cane Juice (or natural sugar)
4 tsp Corn Starch

(1.) Combine ingredients for cooking sauce, mix thoroughly and set aside. Combine chicken with marinade and allow to rest for at least one hour. (2.) Prepare all vegetables and set aside. (3.) Cook noodles according to package and set aside. (4.) Add 1 tbs canola (or peanut) oil to non-stick skillet or wok and cook chicken throughly. Set chicken aside to rest leaving remaining juices in skillet or wok. (5.) Add 2 tbs canola or peanut oil to remaining juices along with broccoli, bell pepper, green onions and garlic and cook until heated. (6.) Add remaining vegetables and heat thoroughly. Add noodles, chicken and sauce to skillet or wok and continue to heat. Garnish with sesame seeds if you like!

Changalangadingdong!