CHICKEN STIR FRY RICE NOODLES RECIPES

Name: Chicken Stir Fry with Rice Noodles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: ½ lb. Rice noodles wide (similar in shape to fettuccini); ½ lb. Chicken breast flatten; 2 tbsp. Soy oil for stir-frying; 2 cloves of garlic finely sliced; ½ lb. broccolini, cut lengthways in half; 2 tbsp. soy sauce, to taste; 2 whole eggs, whipped; ½ tbsp. Sea salt to taste; ½ tbsp. Ground black pepper to taste; 1 Lime wedged, to serve

CHICKEN STIR FRY WITH RICE NOODLES - HELL'S KITCHEN

Chicken Stir Fry with Rice Noodles - Hell's Kitchen image

It’s important to keep everything moving it around the pan quickly because you are cooking over high heat, specifically after you add the garlic to the pan, as it will easily burn and taste unpleasant.

Provided by John Siracusa

Categories Chicken Gordon Ramsay Gordon Ramsay Recipes Hell's Kitchen Lunch

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 10

Ingredients

½ lb. Rice noodles wide (similar in shape to fettuccini)
½ lb. Chicken breast flatten
2 tbsp. Soy oil for stir-frying
2 cloves of garlic finely sliced
½ lb. broccolini, cut lengthways in half
2 tbsp. soy sauce, to taste
2 whole eggs, whipped
½ tbsp. Sea salt to taste
½ tbsp. Ground black pepper to taste
1 Lime wedged, to serve

Steps:

If you are using dried rice noodles, you need to soak noodles in warm water until they are softened, or according to instructions on package. (about 10 minutes, this is depending on which brand you use.)
Meantime, you need to butterfly the chicken breast by slicing into it horizontally, though leaving it attached down one side, next open it out. You can Make it Flat by using a rolling pin, then diagonally cutting into strips.
Season the chicken with salt and pepper add to Heated pan over high heat with oil. Now stir-fry for about 3 minutes until golden brown all over but not quite cooked all the way through.
Now add the garlic and stir-fry for more 30 seconds, now add the broccoli, continue to stir-fry for an additional few minutes until all is tender; now add your soy sauce to season the stir-fry. After the broccoli is cooked and tender, take the recipe contents out of the fry-pan, set them aside. Now wipe out your fry- pan, add a dash of oil and heat through.
Drain your soaked noodles. Now add eggs to the hot fry-pan, season and stir over the heat, letting the bottom of the egg to cook. Now add the rice noodles and toss and mix well, breaking up egg at the same time. now place the chicken and broccoli mixture back into the frying pan and heat through, stir-frying over medium heat.
Immediately Serve the noodles along with wedges of lime to squeeze on top of stir fry.

STIR-FRIED CHICKEN AND RICE NOODLES RECIPE: HOW TO MAKE IT

Stir-Fried Chicken and Rice Noodles Recipe: How to Make It image

From Oromocto, New Brunswick, Kim Pettipas offers a great dish to showcase rice noodles. "Don't let the ingredients fool you," she warns, "the stir-fry is very simple. We love its Asian flair."

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 16

Ingredients

2-1/2 teaspoons cornstarch
1/3 cup reduced-sodium soy sauce
1/4 cup white wine or reduced-sodium chicken broth
2 teaspoons sesame oil
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/2 cup reduced-sodium chicken broth
2 tablespoons sugar
1 tablespoon Worcestershire sauce
3/4 teaspoon chili powder
3 ounces uncooked thick rice noodles
4 teaspoons canola oil, divided
3 cups fresh broccoli florets
2/3 cup chopped green onions
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1/4 cup unsalted dry roasted peanuts

Steps:

In a small bowl, combine the cornstarch, soy sauce, wine or broth and sesame oil until smooth. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Add the broth, sugar, Worcestershire sauce and chili powder to remaining marinade; set aside. , Cook rice noodles according to package directions. Meanwhile, drain and discard marinade from chicken. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil until juices run clear; remove and keep warm. , Stir-fry broccoli in remaining canola oil for 5 minutes. Add the onions, garlic and ginger; stir-fry 3-5 minutes longer or until broccoli is tender. Return chicken to the pan. Stir reserved broth mixture and stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; toss with chicken mixture. Garnish with peanuts.

Nutrition Facts : Calories 293 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 498mg sodium, CarbohydrateContent 22g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 27g protein. Diabetic Exchanges 3 lean meat

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