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Peking Pasta With Chicken

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Peking Pasta with Chicken
2008-07-25 Main Dish
4 45

Marinating the chicken in garlic, hoisin, soy sauce, honey, vinegar, and ginger adds lots of flavor to this chicken and noodle stir-fry.

  • Servings: 4


4 Skinless, boneless chicken breast halves (4 ounces each), sliced into thin
1 Pckg (8 Oz) Chinese Noodles or Soba Noodles
2 tsp Vegetable Oil
¼ cup Chopped Green Onions
2 cloves Garlic, minced
3 Tbsp Hoisin Sauce
3 Tbsp Soy Sauce
3 Tbsp Honey
2 Tbsp Rice-wine Vinegar
1 Tbsp Minced Fresh Ginger


To prepare marinade, in a shallow glass bowl, combine garlic, hoisin sauce, soy sauce, honey, vinegar, and ginger. Mix well, reserve 1/4 cup of the marinade. Add chicken to marinade in dish, toss to coat. Cover with plastic wrap and refrigerate for 30 minutes. Prepare noodles according to package directions, but do not add salt. Drain in a colander.

While noodles are cooking, in a large skillet, heat oil over medium-high heat until hot but not smoking. Add chicken. Discard marinade in dish. Cook, stirring frequently, until chicken is cooked through and no longer pink, about 10 minutes. Add noodles, green onions, and reserved marinade to skillet. Toss to combine. Divide mixture evenly among individual serving plates. Serve immediately.