This recipe provides instructions for making an Asian chicken (or shrimp) stir fry dish over noodles. It includes a sauce made from chili oil, chili paste, garlic, ginger, rice vinegar, soy sauce, sugar and sesame oil. The chicken is stir fried with carrots and celery before being added back to the wok along with the sauce and tossed together. The finished dish is served over cooked vermicelli noodles and garnished with green onions.

1. ALL Class, Monday March 23, 2015
ASIAN CHICKEN (SHRIMP)
by Lou Master , "Chef Louie"
Ingredients:
Sauce
½ teaspoon hot chili oil
½ teaspoon ground chili paste
2 garlic cloves, minced
2 teaspoons fresh, peeled, minced ginger
3 tablespoons each; rice vinegar and light soy sauce
4 teaspoons sugar
¼ cup sesame oil
1 cup chopped green onions (½ for sauce and ½ for garnish)
Stir Fry
1 pound chicken breasts, boned (or use shrimp instead)
4 carrots, julienned
2 ribs celery, julienned
1 pound extra-thin vermicelli noodles, cooked
Preparation & Cooking:
Cut chicken breasts once lengthwise into two strips. Cut strips across the
grain into ¼ inch wide pieces. Combine chili oil, chili paste, garlic, ginger, rice
vinegar, soysauce, sugar, sesame oil and half of the green onions in a saucepan.
Bring to a boil. Remove from heat and set aside.
Heat wok, add oil and sauté chicken until done. Remove from wok. Add more
oil to your wok and sauté carrots and celery with a little water to steam until
slightly softened. Add chicken back into wok along with sauce. Toss until
thoroughly mixed. Place noodles on a platter. Add the chicken, celery and carrot
mixture on top of noodles. Sprinkle with remaining green onions. Serve and enjoy.