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Stir-Fried Chicken With Rice Noodles
Yield: Makes 4 serving
1/4 lb wide rice-stick or 1/4 lb bean thread noodles
2 ts oil
2 cloves garlic, minced
1 tb ginger root, grated
3 green onions, chopped
1 lb boneless skinless chicken breasts, cut in 1-inch pieces
1 sweet red pepper, cut in 1-inch pieces
4 carrots, thinly sliced on diagonal
6 c broccoli pieces
1 1/2 c chicken stock
1/4 lb snow peas, trimmed
1/8 ts salt, or to taste
1/8 ts pepper, or to taste
2 tb soy sauce
2 tb hoisin sauce
2 tb cornstarch
2 ts sesame oil
1/4 ts hot chili paste, or to taste
Place noodles in bowl, cover with boiling water and allow to stand
for 5 to 10 minutes or until softened. Drain well. Meanwhile, heat
oil in wok over medium-high heat. Add garlic, ginger and green
onions, cook for 30 seconds or until fragrant. Add chicken and cook
for 2 minutes. Stir in red pepper, carrots and broccoli. Add chicken
stock and cook for 3 to 4 minutes or until vegetables are tender-crisp.
Combine sauce ingredients. Stir snow peas and noodles into chicken
mixture. Bring to boil, stir in sauce and cook for 1 minute or
until sauce thickens and is glossy. Season with salt and pepper to
taste, adding more chili paste, if desired.
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Stirfry Chicken 06