Chicken with hoisin garlic sauce and vegetable stir-fry

Our friend Elie is back in town and I was very happy to have the honor of  feeding him tonight. I prepared a vegetable stir-fry with noodles and chicken with a hoisin garlic sauce. For dessert, we had strawberry shortcake and parve latte, it was delicious.

Here's what you'll need:
(serves 6)

10 pieces of kosher skinned chicken thighs or breasts

2 eggs

1 cup flour

2/3 cups water

2 tbsp cornstarch

oil for frying

salt

1 package Asian noodles (to be boiled)

1 red bell pepper sliced

1 yellow pepper sliced

1 orange pepper sliced

2 green zucchinis sliced

2 small onions sliced

2 smalls knobs of minced ginger

1 pint mushrooms sliced

1 can of baby corn

1 tbsp sesame oil

2 tbsps soy sauce

2 tsps sesame seeds for garnish

1 jar VH hoisin garlic sauce

Start by cutting up the chicken into 1 1/2 inch pieces then set aside. In a large bowl beat the eggs then add the flour, cornstarch, water and salt then whisk till you get a smooth batter. Heat up the oil in a large frying pan, then dip each piece in the batter and fry till golden brown on each side then drain on a paper towel. When all the chicken is ready keep it in a foil container in a heated oven, around 225F till ready to add to the sauce. In a wok, start by sauteing the onions, then add the peppers and saute for 5 minutes, then add the ginger, followed by the zucchinis, saute another 5 minutes, then finally add the mushrooms and corn and saute for another 5 minutes. Add the soy sauce, salt and sesame oil, stir fry everything together then add the cooked noodles and toss again. Lastly, heat up the hoisin sauce and add in the chicken, toss till everything is coated then serve and enjoy!