Preparation / Directions:
Heat oil in wok until very hot. I use part vegetable oil, part Mongolian Fire Oil (can be found in the Chinese food section of your supermarket). Slice chicken breasts into diagonal strips about 1/8" to 1/4" thick. It helps to have the chicken breasts partially frozen when cutting. Add chicken to hot oil and stir fry for a few minutes, tossing occasionally. Meanwhile, cut a large bunch of broccoli into flowerets. I also use part of the stalk, cutting into thin diagonal slices. Remove cooked chicken and set aside in bowl. Add broccoli to wok. Broccoli can be stir fried in remaining oil/chicken juices. Stir fry for 3-4 minutes, stirring occasionally. Add sliced mushrooms, frozen stir-fry vegetables, and a little water to steam the veggies, stir to mix, and put wok cover on. Meanwhile, prepare Yakisoba noodles for adding to mixture. I buy the fresh yakisoba noodles, found in the produce department (usually by the tofu, etc.). In this recipe I use 15 oz, or two packages. Pierce th! ! e inner cellophane bags a few times with a knife or fork and microwave each bag for 1 minute. Let stand to cool slightly. These packages also come with little packets of seasoning. I like the Hot and Spicy variety. Mix the seasoning with a little water and cornstarch in a bowl and set aside. While this is going on, be stirring your vegetables from time to time, replacing the lid after each time. After a few minutes of steaming, remove lid, add the cooked chicken, yakisoba noodles, seasoning mix, bottled peanut sauce, and chili sauce with garlic (again, can be found in the Chinese food section). Toss all to mix thoroughly, and enjoy. The addition of the Mongolian Fire Oil and the chili sauce make this dish spicy (the way I like it!), so if you prefer tamer food, omit one or both ingredients, or use less, depending on your tastes. For a less-spicy variation, you could use plum sauce. For an added treat, sprinkle each serving lightly with toasted sesame seeds. If this is done rig! ! ht, your vegetables will be cooked but crisp, not soggy
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