1 lb chicken breast, sliced<br />
1 teaspoon pepper<br />
1 teaspoon salt<br />
2 teaspoons sesame oil, divided<br />
¼ cup chicken broth<br />
1 tablespoon soy sauce<br />
1 tablespoon hoisin sauce<br />
1 teaspoon cornstarch<br />
1 tablespoon vegetable oil<br />
2 cloves garlic, minced<br />
1 tablespoon minced fresh ginger<br />
½ cup shiitake mushroom, sliced<br />
½ cup onion, sliced<br />
½ cup carrot, sliced<br />
½ cup sugar snap peas, halved<br />
4 servings cooked egg noodles<br />
1 tablespoon scallions, chopped, for garnish
1. In a medium bowl, season the chicken with pepper, salt and 1 tablespoon of sesame oil. Mix thoroughly and set aside.<br />
2. In a separate medium bowl, combine the chicken broth, remaining tablespoon of sesame oil, soy sauce, hoisin sauce, and cornstarch. Mix thoroughly and set aside.<br />
3. Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chicken and cook until no longer pink inside, 3-4 minutes. Remove the chicken from the pan and set aside.<br />
4. Add the garlic and ginger to the pan and cook until fragrant.<br />
5. Add the mushrooms, onions, carrots, and sugar snap peas. Stir fry until the vegetables are tender.<br />
6. Return the cooked chicken to the pan and add the cooked egg noodles and reserved sauce. Cook for 3 minutes, until everything is well-coated in the sauce.<br />
7. Serve garnished with scallions.