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Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 teaspoon sugar
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground Szechwan pepper
• Wide rice-stick noodles
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon minced gingerroot
• 1/4 cup sliced thinly green onions
• 3/4 cup chicken stock
• 3 tablespoons soy sauce, or more to taste
• 2 tablespoons hoisin sauce
• 1 tablespoon cornstarch
• 2 tablespoons dry sherry
• 3 tablespoons peanut or vegetable oil
• 1/2 cup chopped yellow onions
• 1 carrot, thinly sliced
• 1/2 red bell pepper, cut into 1-inch pieces
• 1 small zucchini, cut in 1/2 lengthwise then into 1-inch pieces
• 1 stalk celery, cut into 1/2-inch slices
• 1 bunch baby bok choy, bottoms trimmed, rinsed well, and cut on the diagonal
• 3 ounces shiitake or button mushrooms, thinly sliced
• 1/2 cup roasted chopped cashews
• 1/2 cup mung bean sprouts
• 2 tablespoons chopped fresh cilantro

Description

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