Skip to main content

Thai Chicken with Noodles

Ingredients:

9 ounces chicken breast, cut into strips 
6 ounces rice noodles 
2 1/2 tablespoon sesame oil 
1 onion, finely sliced
1/4 teaspoon sugar 
1 clove garlic, minced 
10 ounces bean sprouts 
2 eggs, lightly beaten
2 tablespoons rice vinegar
2 tablespoons soy sauce 
2 tablespoons oyster sauce 
2 tablespoons chili garlic paste

Marinade Ingredients:

1 tablespoon soy sauce 
1 tablespoon dry sherry  
1 1/2 teaspoon sugar 
1 1/2 teaspoon cornstarch 

Instructions:

Combine the ingredients for the marinade and marinate the chicken for 30 minutes.

Cook the noodles according to the packet instructions. Rinse with cold water and stir in a drop of oil to prevent them from sticking.

Heat 1 TBSP of the oil in a wok or large frying pan. Stir fry the onions for about 3-4 minutes. Sprinkle with a generous pinch of sugar then stir fry for 1 more minute. Add the garlic and cook for a further minute. Add the marinated chicken strips and stir fry until chicken is cooked. Remove from the pan and set aside.

Heat the remaining oil in the pan, then add the beansprouts and stir fry for 4 minutes.

Push all the ingredients to the side of the pan and add the beaten eggs. Cook for about 2 minutes, moving the egg around with a wooden spoon until scrambled, then mix with the vegetables. Add the chicken, cooked drained noodles, vinegar/wine, soy sauce, oyster sauce and chili sauce. Cook until the noodles are warmed through.

Adapted from DisneyFamily.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Collard Greens with Ham

Ingredients: 1 ½ teaspoons of Kosher salt 2 pounds of collard greens; stemmed, washed in several changes of water, and coarsely chopped Chopped ham 1/4 cup chicken broth Instructions: Bring 2 quarts of water to a boil in a deep pot.  Add the salt and greens and stir until wilted.  Cover and cook until the greens are just tender (~7 minutes).  Drain in a colander.  Rinse the pot with cold water to cool and then refill with cold water.  Pour the greens into the cold water to stop the cooking process. Gather a handful of greens, lift out of water, and squeeze dry.   Roughly cut up the drained greens and sauté with your bacon fat and the ham.  All you gotta do, is add ¼ cup of chicken broth, cover for 2 minutes and you’re done!  Collards cooked this way aren’t overly bitter — perfectly tender, bright green, and delicious. Recipe from  http://nomnompaleo.com/post/1...
Post a Comment
Read more

Singapore Noodles with Chicken

Ingredients: 3 boneless, skinless chicken breasts 3 TBSP soy sauce 1 TBSP sesame oil 1/4 tsp garlic powder 1/8 tsp ground ginger 1 tsp sriracha sauce 8 oz rice noodles 1 TBSP curry powder 2 cloves garlic, minced 1 inch fresh ginger, minced 3 TBSP vegetable oil  1 bunch bok choy, chopped 2 medium carrots, sliced thinly 12 oz bean sprouts 2 bunches green onions, minced 1 tsp sriracha sauce Instructions: Cut the chicken into thin strips. Mix together the 3 TBSP soy sauce, 1 TBSP sesame oil, 1/4 tsp garlic powder, 1/8 tsp ground ginger and 1 tsp sriracha sauce. Place in a plastic bag with the chicken and allow to marinate.  Place the dry rice noodles in a bowl and cover with room temperature water. Let soak for 15+ minutes. Drain in a colander after they are softened. Place on a cutting board and cut noodles into pieces (about 6" in length). Sprinkle the noodles with curry powder and toss to coat. Set aside. Mix together 2 TBSP soy sauce and 1/2 tsp sri...
Post a Comment
Read more

Skinny Shrimp Spaghetti Alfredo

Ingredients: 12 fresh shrimp, peeled & deveined 2 TBSP EVOO Dash garlic powder Dash onion powder 4 oz. cooked spaghetti (I used gluten free) 1/2 TBSP butter 2 cloves garlic, minced 1 tsp cornstarch Pinch of ground nutmeg 2/3 cup chicken broth 2/3 cup shredded parmesan cheese 1/3 cup Greek yogurt Salt & pepper, to taste Instructions: Heat EVOO in saute pan. Add dash of garlic powder and dash of onion powder. When oil is hot, add shrimp and saute until shrimp are pink and cooked through. Set shrimp aside. Melt butter in saute pan. Add garlic and cook for about 1 minute.  Combine nutmeg and cornstarch in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the saute pan. Raise the heat and bring the sauce to a simmer, whisking occasionally. Whisk in 1/2 of the cheese and stir until it has melted. Remove the pan from the meat and whisk in the yogurt until the sauce is smooth. In a large bowl, toss the spaghetti with the Alfredo s...
Post a Comment
Read more