“This dish has wonderful flavors and it is easy to make.”
1hr 10mins

Ingredients Nutrition


  1. In a medium glass bowl, combine chicken, 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce.
  2. Mix well to coat the chicken.
  3. Cover and place in the refrigerator to marinate at least one hour.
  4. Cook the noodles according to the package instructions, drain and set aside.
  5. In another bowl, combine the chicken broth, sesame oil, ground black pepper, curry, and red pepper with the remaining sugar, vinegar, and soy sauce.
  6. Remove some of this mixture to a cup and mix in the cornstarch.
  7. Add it back into the bowl and stir well.
  8. Heat 1 tbsp vegetable oil in a wok or deep skillet over high heat until it smokes.
  9. Add the chicken and stir fry for 4-5 minutes, until chicken is brown.
  10. Place chicken and juices in a bowl.
  11. Heat 1 tbsp of vegetable oil in the wok or skillet on high heat.
  12. Add the garlic, ginger, carrots, scallions, broccoli, chestnuts, cabbage and peppers.
  13. Cook approximatey 2-3 minutes.
  14. Stirring constantly.
  15. Add the reserved sauce mixture and then the chicken.
  16. Simmer until the sauce begins to thicken, approximately 2 minutes.
  17. Add in the noodles and toss gently to coat with sauce.
  18. If you don't have enough sauce add more chicken broth or water.

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