Kung Pao Chicken Noodles

Ingredients

For the chicken:

• 1 lb chicken breast, cut into small cubes
• 2 tbsp corn starch
• 2 tbsp canola oil
• 1 tbsp shaoxing cooking wine
• 1 tsp salt

For the sauce:

• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp black vinegar
• 1 tbsp chili oil
• ½ tbsp dark soy sauce
• 1 tsp honey
• 1 tsp chicken bouillon

For the stir-fry:

• 3 tbsp canola oil
• 1 tbsp finely minced garlic
• ½ tbsp finely minced ginger
• 1 sweet white onion, cut into large squares and separated
• 6 dried red chilis
• ½ cup raw peanuts
• 1 lb fresh lo mein noodles
• 3 green onions, cut into 1 inch pieces

Directions

1. To prepare the chicken, add the chicken breast, corn starch, canola oil, cooking wine and salt to a medium bowl. Mix well.
2. To prepare the sauce, add the soy sauce, oyster sauce, black vinegar, chili oil, dark soy sauce, honey and chicken bouillon to a small bowl. Mix well.
3. Heat a wok on medium-high heat and add the canola oil. Once hot, add the marinated chicken, and cook for 6-7 minutes, stirring often, until completely cooked through. Transfer to a bowl.
4. Then add the garlic, ginger, and sweet onion. Saute for 30 seconds, or until fragrant. Then add the chilis and peanuts, and stir-fry to toast.
5. Add the cooked chicken back to the pan followed by the lo mein noodles and prepared sauce. Increase the heat to high and stir to coat the noodles and chicken with the sauce.
6. Finally add the green onions and mix once more.
7. Serve hot.