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Noodles with Stir-Fried Chicken and Vegetables |
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Serves: 4 Print this Recipe1 whole chicken breast (about 1 pound) 1/2 teaspoon cornstarch 1/4 teaspoon salt Dash of white pepper 6 medium dried black mushrooms 4 ounces chinese pea pods 6 large stalks bok choy 3 tablespoons oyster sauce 2 tablespoons cornstarch 2 tablespoons cold water 1/2 teaspoon sugar 1/2 teaspoon sesame oil 2 quarts water 6 ounces fresh or dry egg noodles 2 tablespoons vegetable oil 2 tablespoons vegetable oil 2 teaspoons finely chopped garlic 1 teaspoon finely chopped ginger root 1 tablespoon vegetable oil 1 teaspoon salt 1/2 cup sliced canned bamboo shoots 1/2 cup thinly sliced water chestnuts 1 cup chicken broth (see Soups: Chicken Broth) Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Remove bones and skin from chicken breast; cut chicken into thin slices. Mix chicken, 1/2 teaspoon cornstarch, 1/4 teaspoon salt and the white pepper in medium bowl. Cover and refrigerate 30 minutes. Soak mushrooms in hot water 20 minutes or until soft; drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse in cold water; drain. Remove leaves from bok choy stems. Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices (do not combine leaves and stems). Mix oyster sauce, 2 tablespoons cornstarch, 2 tablespoons water, the sugar and sesame oil. Heat 2 quarts water to boiling in Dutch oven; stir in noodles. Heat to boiling; reduce heat to medium. Cook uncovered 5 minutes or until done; drain. Rinse in cold water; drain well. (If using dry egg noodles, cook as directed on package.) Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Reduce heat to medium. Add noodles; cook until light brown, using a fork to separate and flip noodles as they cook. (If noodles are not browning and appear to be dry, add 1 tablespoon vegetable oil.) Remove noodles to heatproof platter; keep warm in 300° oven. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add chicken, garlic and gingerroot; stir-fry until chicken turns white. Remove chicken from wok. Wash and thoroughly dry wok. Heat wok until very hot. Add 1 tablespoons vegetable oil; tilt wok to coat side. Add bok choy stems, mushrooms and 1 teaspoon salt; stir-fry 1 minute. Stir in bamboo shoots, water chestnuts and broth; heat to boiling. Cook uncovered 1 minute. Stir in bok choy leaves; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened. Add chicken and pea pods; cook and stir 30 seconds or until chicken is hot. Pour chicken mixture over noodles. 4 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Noodles with Stir-Fried Chicken and Vegetables is from the Cook'n Chinese collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Peanut Butter Sauce Stir-Fried Noodles with Sichuan Sauce Cantonese Seafood Chow Mein Noodles with Stir-fried Shrimp and Vegetables Noodles with Stir-Fried Chicken and Vegetables Spinach Noodles with Diced Pork Noodles with Diced Veal and Mushrooms Noodles with Stir-Fried Beef and Vegetables Stir-Fried Rice Noodles with Vegetables Rice Noodles with Curried Shrimp White Rice Young Jewel Fried Rice Stir-Fried Rice Chicken Fried Rice |
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