Dairy-Free Chicken Chow Mein with Buckwheat Noodles

Ingredients

• about 340 g Buckwheat Noodles
• about 680 g Chicken Breast
• 2 cups Broccoli Florets
• 1 cup Carrots
• 1 cup Bell Pepper (any color)
• 1/4 cup Soy Sauce (low sodium)
• 2 tbsp Rice Vinegar
• 1 tbsp Sesame Oil
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tbsp Cornstarch
• 1/4 cup Vegetable Broth

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cook the about 340 g of buckwheat noodles in a large pot of boiling water until they are tender, about 6-8 minutes. Drain the noodles well and set them aside.
2. 2While the noodles cook, cut the about 680 g of chicken breast into bite-sized pieces, about 2.54 cm cubes. Finely mince the 3 cloves of garlic and grate the 1 tbsp of ginger.
3. 3Heat 1 tbsp of sesame oil in a large 30.48 cm skillet or wok over medium-high heat, about 190°C. Add the bite-sized chicken pieces and cook, stirring occasionally, for 5-7 minutes, until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C.
4. 4Add the minced garlic and grated ginger to the skillet with the chicken. Stir for 30 seconds until fragrant. Then, add the 2 cups of broccoli florets, 1 cup of carrots, and 1 cup of bell pepper to the skillet. Stir-fry everything together for 5-7 minutes, until the vegetables are tender but still have a slight crispness.
5. 5In a small bowl, whisk together the 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp cornstarch, and 1/4 cup vegetable broth until the cornstarch is fully dissolved and there are no lumps.
6. 6Pour the sauce mixture over the chicken and vegetables in the skillet. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats the chicken and vegetables.
7. 7Add the drained about 340 g of buckwheat noodles to the skillet with the chicken and vegetables. Toss everything together gently to ensure the noodles are evenly coated with the sauce.
8. 8Serve the Dairy-Free Chicken Chow Mein immediately.

Substitutions

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