Kung Pai Chicken Lo Mein

Ingredients:

1 lb boneless chicken thighs, cut in bite-size pieces

2 tsp minced garlic

2 tsp minced ginger

1 medium onion, diced

2 carrots, diced (or parsnips)

1 cup sweet peppers, diced 

(Please feel free to add your favorite vegetables, in similar dice cuts)

2 tsp Peachy herbs

2 tbsp coconut or EVOO

2 tbsp oyster sauce

2 tbsp Hoisin sauce

1 tbsp rice or cider vinegar

1 tbsp brown sugar or agave or honey

1 tbsp tapioca, rice flour or cornstarch (for thickening)

Rice noodles, soaked in water (or any type of noodles preferred)

⅓ to ½  cup water or tea

½ cup green onions, chopped, optional (sprinkle before serving)

Directions:

1. In a bowl, sprinkle chicken with tapioca starch, 1 tsp vinegar and 1 tsp dried herbs.

2. Heat oil in a large skillet, addl garlic, ginger and onions, cook for 2-3 minutes.

3. Add chicken, cook until brownish about 6-7 minutes.

4. Add tea or water, hoisin sauce, oyster sauce, the rest of vinegar, the rest of herbs and brown sugar.

5. Add vegetables, stir fry 2 to 3 minutes.

6. Add the soaked noodles, blend well, cook for about 4-5 minutes until liquid is absorbed

7. Sprinkle with green onions before serving.