HOW TO FRY CHICKEN IN A PAN RECIPES
CHICKEN NOODLE STIR FRY RECIPE | JAMIE OLIVER RECIPES
A tasty one-pan stir-fry sizzler that's packed with flavour and good for you, too.
Total Time 40 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Pick the coriander leaves and finely slice the stalks, then keep aside for later. Peel and finely slice the garlic, then peel and matchstick the ginger.
- Trim and finely slice the spring onions, deseed and finely slice the chilli and cut the lime into wedges. Trim, peel and thinly slice the carrots at an angle.
- Cut the broccoli into small florets, then finely shred the stalk, discarding any gnarly bits. Cut the chicken into 1cm strips.
- Cook the noodles according to packet instructions, then drain and refresh under cold water. Drain again, toss in a little oil and put to one side. Lightly toast the cashew nuts in a non-stick frying pan until golden, then tip onto a plate to cool.
- Heat 1 tablespoon of vegetable oil in a large frying pan or wok. Season the chicken with a pinch of pepper, then add to the pan and stir-fry for 2 to 3 minutes, or until golden. Add the coriander stalks, garlic and ginger and cook for a further minute.
- Add the spring onions, carrots and broccoli and stir-fry for a further 2 minutes, then add the cooked noodles. Keep stir-frying until the noodles are warm and the chicken is cooked through. Stir through the soy and fish sauces, then remove from the heat.
- Divide between bowls, sprinkle over the nuts, sliced chilli and the reserved coriander leaves, then serve with the lime wedges for squeezing over.
Nutrition Facts : Calories 493 calories, FatContent 17.8 g fat, SaturatedFatContent 3.7 g saturated fat, ProteinContent 31.9 g protein, CarbohydrateContent 54.8 g carbohydrate, SugarContent 8.1 g sugar, SodiumContent 1.1 g salt, FiberContent 5.4 g fibre
CHICKEN STIR-FRY RECIPES | BBC GOOD FOOD
Grab the wok and rustle up a tasty chicken stir-fry. Who needs takeaways when you can make tasty chow mein, sweet & sour chicken or Singapore noodles?
Provided by Good Food team
Number Of Ingredients 1
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Total Time 30 minutes
Category Dinner
Calories 249 calories per serving
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Calories 384 calories per serving
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In this quick stove-top dish, classic Italian chicken piccata meets Asian stir-fry when prepared in a wok along with the addition of soy sauce, string beans and peanut oil. A light coating of cornstarch gives this chicken a nice brown color and a crispy exterior and it also aids in thickening the sauce. Lemon brightens the flavor of this stir-fry and should be added once the food is plated. If an acidic ingredient like lemon juice is added to the wok, it will ruin the pan’s patina. For variation, small broccoli florets would make a good swap for the beans.
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Total Time 25 minutes
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Calories 186 kcal per serving
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Total Time 25 minutes
Category Lunch
Calories 186 kcal per serving
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Make and share this Chicken Stir-Fry recipe from Food.com.
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
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Reviews 5.0
Total Time 1 hours 15 minutes
Calories 289.8 per serving
- Cook and stir until thickened and bubbly.
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Who needs takeaways when you can make this low-fat Chinese-style stir-fry in half an hour?
From bbcgoodfood.com
Total Time 30 minutes
Cuisine Chinese
Calories 236 calories per serving
From bbcgoodfood.com
Total Time 30 minutes
Cuisine Chinese
Calories 236 calories per serving
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