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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/2 pkg. (14 oz.) wide rice stick noodles
2/3 cup chicken stock
1/2 cup ketchup
1/4 cup fish sauce
2 tbsp. granulated sugar
2 tbsp. cornstarch
1 tsp. grated lime rind
2 tbsp. lime juice
1 tsp. hot pepper sauce
4 tsp. vegetable oil
2 eggs, lightly beaten
1 lb. boneless skinless chicken breasts, sliced
4 carrots, thinly sliced
1 sweet red pepper, sliced
2 cloves garlic, minced
1 tbsp. minced gingerroot
2 cups bean sprouts
2 green onions, sliced
1/4 cup chopped unsalted peanuts
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Directions:
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In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.
Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.
In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.
Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.
Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts.
Makes 4 servings.
Canadian Living
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Comments from olga
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Air-chilled chicken has less moisture than chicken conventionally cooled in water during processing. Though more expensive by weight, air-chilled chicken shrinks less during cooking and has superior flavour and texture.
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