JET TILA RECIPES

Steps:

• For the sauce: Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil. Set aside.
• For the noodles: Heat a pan to high and add the oil. Once you see wisps of white smoke, add the ginger and garlic and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 1 minute. 
• Add the noodles, carrots and bok choy to the pan and cook until tender, about 1 minute. 
• Stir the sauce, pour into the pan and incorporate all ingredients well. 
• Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken. Transfer to a serving platter, garnish with the scallions and serve immediately. 

Steps:

• To marinate the chicken, place the sliced chicken in a medium bowl
• Add baking soda, corn starch, oil and soy sauce and stir evenly to combine
• For the sauce, combine the chili garlic sauce, oyster sauce, hoisin, soy sauce and rice vinegar in a small bowl
• For the stir-fry, heat a large sauté pan or wok over high heat for about 1 minute
• When the pan begins to smoke, swirl in the oil, garlic, and chilies
• Stir and scrape until the garlic is light brown, taking care to not burn it
• Toss the chicken into the pan and stir constantly until the chicken just starts to turn opaque and is fragrant
• Stir in the bell peppers, onion and nuts, and cook for about 1 minute, until the onion begins to turn translucent
• Stir in the sauce and pinch of pepper and cook, stirring, until the sauce coats everything and thickens
• Stir in scallion greens and cook for another minute or until the chicken is cooked through
• Stir in the remaining scallions and serve