Stir-Fried Chicken With Rice Noodles Recipe
Ingredients
1/4 lb wide rice stick or bean thread noodles 125 g
2 tsp vegetable oil 10 mL
2 cloves garlic, minced 2
1 tbsp minced gingerroot 15 mL
3 green onions, chopped 3
1 lb boneless skinless chicken breasts, cut in 1 inch (2.5 cm) pieces 500 g
1 sweet red pepper, cut in 1-inch (2.5 cm) pieces 1
4 carrots, thinly sliced on diagonal 4
6 cups broccoli pieces 1.5 L
1-1/2 cups chicken stock 375 mL
1/4 lb snow peas, trimmed 125 g
Salt and pepper
SAUCE
2 tbsp cornstarch 25 mL
2 tbsp soy sauce 25 mL
2 tbsp hoisin sauce 25 mL
2 tsp sesame oil 10 mL
1/4 tsp (approx) hot chili paste or hot pepper sauce (optional) 1 mL
Directions
Break up noodles and place in bowl; cover with boiling water and let stand for 5 to 10 minutes or until softened.
Drain well.
Meanwhile, in wok or large heavy nonstick pan, heat oil over medium-high heat; stirfry garlic, gingerroot and green onions for 30 seconds or until fragrant.
Add chicken; stirfry for 2 minutes.
Stir in red pepper, carrots and broccoli.
Add stock; cover and cook for 3 to 4 minutes or until vegetables are tender crisp.
Sauce: Combine cornstarch, soy sauce, hoisin sauce, sesame oil, and chili paste (if using).
Stir snow peas and noodles into chicken mixture; bring to boil.
Stir in sauce and cook for 1 minute or until sauce is thickened and glossy.
Season with salt, pepper and more chili paste to taste.
Drain well.
Meanwhile, in wok or large heavy nonstick pan, heat oil over medium-high heat; stirfry garlic, gingerroot and green onions for 30 seconds or until fragrant.
Add chicken; stirfry for 2 minutes.
Stir in red pepper, carrots and broccoli.
Add stock; cover and cook for 3 to 4 minutes or until vegetables are tender crisp.
Sauce: Combine cornstarch, soy sauce, hoisin sauce, sesame oil, and chili paste (if using).
Stir snow peas and noodles into chicken mixture; bring to boil.
Stir in sauce and cook for 1 minute or until sauce is thickened and glossy.
Season with salt, pepper and more chili paste to taste.
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