Chicken And Rice Noodle Stir Fry Food

STIR-FRIED CHICKEN AND RICE NOODLES

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.

CHICKEN STIR FRY WITH RICE NOODLES (30 MINUTE MEAL)

Steps:

• Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
• In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat. Season chicken lightly with salt and pepper then place it into the hot skillet and stir-fry about 3 minutes or until just cooked through. Remove from the skillet and set aside.
• Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
• In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.
• Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is hot and fully cooked through.
• Right before serving drizzle sesame oil and season to taste with salt and pepper as desired. Grab a fork and enjoy!

CHICKEN STIR FRY WITH RICE NOODLES

Steps:

• Mix chicken, cornstarch and oil in a bowl.
• Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
• Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)
• Heat oil in a wok or large skillet over high heat.
• Add garlic and onion, cook for 30 seconds.
• Add chicken, cook for 1 minute until it changes colour from pink to white.
• Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
• Add mushrooms, cook for 30 seconds.
• Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don't toss for more then 1 1/2 minutes - noodles may break.
• Garnish with sesame seeds and green onions then serve immediately.

RICE NOODLES WITH CHICKEN

Steps:

• Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises.
• Put all but a tablespoon of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn't cook through. Remove with slotted spoon.
• Add bean sprouts, peas and shiitakes. Stir until wilted and beginning to brown. Add sauces and wine. Remove from the pan.
• Drain noodles, and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly until all are mixed together and hot. Garnish, and serve.

CHICKEN-RICE NOODLE STIR-FRY FOR TWO

Steps:

• Heat oil in large skillet on medium-high heat. Add cabbage, peas, carrots and onions; cook 1 to 2 min. or until cabbage is slightly softened, stirring occasionally.
• Add chicken, noodles and dressing; cook 3 to 5 min. or until heated through, stirring occasionally. Spoon onto platter.
• Top with cucumbers and nuts.

CHICKEN STIR-FRY WITH NOODLES

Steps:

• Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan., Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine.

CRAZY CHICKEN - RICE NOODLE STIR-FRY

Steps:

• Fill up a large bowl with warm water. Add the noodles and soak them until they are tender, about 20 minutes. Drain and set aside.
• While the noodles are soaking, you can combine the fish sauce, lime juice, sugar and sambal - in a small bowl. Stir until dissolved.
• Heat up a wok or large skillet over high heat. Add the oil and swirl to coat the pan.
• Add the shallots and stir-fry until brown - about 1 minute.
• Add the chicken and stir-fry, breaking up the meat, until cooked through - about 3 minutes or so.
• Add the noodles and sauce mixture and heat through, stirring.
• Add the scallions and basil ribbons and give them a toss.
• Garnish (opt.) with the lime wedges and basil sprigs and serve immediately.

20-MINUTE CHICKEN AND RICE STIR-FRY

Steps:

• Heat oil in large skillet on medium-high heat. Add vegetables; stir-fry 5 min.
• Stir in water and soy sauce. Bring to boil.
• Add rice and chicken; mix well. Cover; cook on low heat 5 min. or until rice is tender and chicken mixture is heated through.

STIR-FRIED RICE NOODLES WITH CHICKEN AND VEGETABLES

Steps:

• Heat the oil in a wok, placed over a medium heat. Tip in the chicken and stir-fry for 2-3 minutes. Break in the egg and cook briskly with the chicken until cooked through
• Add the drained rice noodles, followed by the vegetables. Season with the fish sauce, and add the sugar, dark soy sauce and light soy sauce.
• The noodles should be quite moist - add a little stock or water to loosen the texture. Sprinkle with black pepper just before serving.
• This dish is served with a set of 3 condiments: fish sauce, chili powder, and chopped chilies steeped in vinegar with a pinch of sugar.