- Portion size 4 servings
- Credits : Jodi Borneman
Method1) For the chicken: Place the diced chicken, soy sauce and cornstarch in a bowl. Stir until well combined. Add oil to a large non stick wok and place over medium heat. Saute the chicken for 4 minutes, until almost cooked. Remove from the pan and set aside. Wipe out the pan.
2) For the sauce: Combine the chicken stock, vinegar, soy sauce, brown sugar, molasses, cornstarch, and sesame oil in a small bowl. Stir until well combined.
3) Cook the rice noodles in boiling water for 2 minutes or just until tender. Drain and and set aside.
4) Respray the wok with cooking oil and place over medium heat. When hot, add the bell peppers and peas. Saute for 2 minutes, then stir in the sauce and chicken. Cook stirring for about 1 minute, until the sauce has thickened. Add the rice noodles and heat thoroughly for about 2 minutes. Top with chopped parsley and toasted sesame seeds.