Chicken Fried Chicken With Noodles Food

STIR-FRIED CHICKEN AND NOODLES

Steps:

• In a bowl, combine the first seven ingredients; set aside 3/4 cup. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. stir-fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir-fry 3 minutes longer or until vegetables are crisp-tender. Meanwhile, cook pasta according to package directions., Combine cornstarch and reserved marinade until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. drain pasta; stir into vegetable mixture. Return chicken to the pan; cook and stir until heated through.

CHICKEN FRIED CHICKEN WITH NOODLES

Steps:

• 1. Pound the chicken breast to about ¼ - ½ thick.
• 2. Put the butter & olive oil in a deep skillet and get it hot.
• 3. In a paper lunch bag, put the flour, salt, pepper & Old Bay in. Close and toss to mix.
• 4. Add the chicken to the bag one piece at a time. Shake off any excess flour.
• 5. Place the chicken in the skillet and cook till it is beautifully browned on both sides. Do not worry about the chicken not being fully cooked at this time as you'll be putting it back in the broth/soup mixture to continue cooking.
• 6. Once the chicken is browned remove it to a plate.
• 7. Do not clean the skillet, all those brown bits are loaded with flavor, add the chicken broth and bring it to a boil.
• 8. Add the egg noodles and cook according to package directions
• 9. When the noodles are done remove the noodles to a bowl "do not drain" from the broth but use tongs or a spider to remove.
• 10. Add the French onion soup & blue cheese to the broth and mix completely. Bring back to a boil, then let it simmer uncovered for about 15 minutes.
• 11. Check for seasonings " salt & pepper " and add more if necessary.
• 12. Add the chicken back into the skillet, turn it down low and cook uncovered till the chicken is completely cooked " about 10 - 15 " minutes depending on the thickness of your chicken.
• 13. When the chicken is done, slide the chicken to one side and add the noodles back to the broth mixture to get it hot.
• 14. Put some noodles on a plate and top it with a piece of chicken. Then enjoy!

STIR-FRIED CHICKEN AND NOODLES

Steps:

• Combine first seven ingredients; set aside 3/4 cup.
• Place chicken in remaining marinade.
• Refrigerate 30 minutes.
• Drain chicken and discard marinade.
• Stir-fry chicken in 2 teaspoons oil until no longer pink.
• Remove and keep warm.
• Stir-fry broccoli and carrots in remaining oil.
• Add cabbage and peas.
• Stir-fry until tender crisp.
• Meanwhile cook pasta according to directions.
• Combine cornstarch and reserved marinade; add to vegetable mixture.
• Bring to a boil; stir and cook until thickened.
• Add drained pasta and chicken to mixture; cook until 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.

STIR FRIED EGG NOODLES WITH CHICKEN

Steps:

• Bring the 6 cups of water to a boil in a large pot; add noodles, stir so they do not stick, then cook until tender (see package directions).
• Drain noodles and set aside.
• In a small bowl, combine 1/2 cup water with cornstarch, fish sauce, soy sauce, and sugar; mix well and set aside.
• Heat your wok or large skillet over high heat, then add oil, garlic, and chicken; stir fry until chicken is cooked through; season with salt and pepper.
• Stir in carrots and onion; add noodles and stir until noodles are hot.
• Stir in bean sprouts; add cornstarch mixture and stir well to thicken sauce.
• Remove from heat and stir in green onions.
• Serve hot.