Chicken and Tri-Bell Chow Mein
Serves 4
 

• 2 pounds skinless dark chicken meat (or skinless breasts), cut into 1-inch dice
• 1 small each red, yellow and green bell peppers, cut into 1-inch dice
• 1/2 cup Garlic-Ginger-Soy Syrup
• 1/2 pound blanched chow mein or Shanghai noodles (or spaghetti)
• 1 tablespoon sesame oil
• Kosher salt and freshly ground black pepper
• Grapeseed or canola oil

In a large wok or sauté pan coated lightly with oil over medium-high heat, add the chicken, season lightly with salt and pepper, and stir-fry until cooked through, about 4-5 minutes. Add the bell peppers and Garlic-Ginger-Soy Syrup and stir-fry for about 1 minute, just to evenly coat. Add the noodles and toss to coat and heat through. Check for flavor and season if desired. Serve on a large platter and drizzle sesame oil over finished dish.