Total Time
1hr 10mins
Prep 40 mins
Cook 30 mins

This dish has wonderful flavors and it is easy to make.

Ingredients Nutrition


  1. In a medium glass bowl, combine chicken, 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce.
  2. Mix well to coat the chicken.
  3. Cover and place in the refrigerator to marinate at least one hour.
  4. Cook the noodles according to the package instructions, drain and set aside.
  5. In another bowl, combine the chicken broth, sesame oil, ground black pepper, curry, and red pepper with the remaining sugar, vinegar, and soy sauce.
  6. Remove some of this mixture to a cup and mix in the cornstarch.
  7. Add it back into the bowl and stir well.
  8. Heat 1 tbsp vegetable oil in a wok or deep skillet over high heat until it smokes.
  9. Add the chicken and stir fry for 4-5 minutes, until chicken is brown.
  10. Place chicken and juices in a bowl.
  11. Heat 1 tbsp of vegetable oil in the wok or skillet on high heat.
  12. Add the garlic, ginger, carrots, scallions, broccoli, chestnuts, cabbage and peppers.
  13. Cook approximatey 2-3 minutes.
  14. Stirring constantly.
  15. Add the reserved sauce mixture and then the chicken.
  16. Simmer until the sauce begins to thicken, approximately 2 minutes.
  17. Add in the noodles and toss gently to coat with sauce.
  18. If you don't have enough sauce add more chicken broth or water.


Most Helpful

one of the better recipes I've found! I substituted Asian lo mein noodles for the linguini and thin spaghetti noodles. Thank you!

KitchenDragon July 12, 2007

Very good recipe, we'll make again. It does take quite a bit of time prepping all the ingredients, but the kitchen smelled good.

Mole January 04, 2006

This was a great recipe, my kids loved it. I didn't have any gingerroot on hand but it still turned out well. Lots of ingredients but not as hard as you would think.

Kim's Table April 28, 2003

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