Stir Fried Chicken Chili With Vegetables And Noodles Food

STIR FRIED CHICKEN CHILI WITH VEGETABLES AND NOODLES

Steps:

• In a medium bowl, add chicken, 1 3⁄4 tablespoon garlic, ginger paste, soy sauce, rice vinegar, water, and 1 1⁄2 tablespoons of homemade chili masala to make the chicken marinade. Mix the chicken and the marinade well, cover and refrigerate for 20 minutes. In a large sauté pan, over medium high heat, evenly spray cooking oil for 2 seconds; add chicken and stir-fry for 8 to 10 minutes or until the chicken is tender. Sprinkle cornstarch over the chicken, stir and remove from the pan. In the same sauté pan, over medium high heat, evenly spray cooking oil for 4 seconds; add green bell peppers, zucchini, squash and carrots; stir fry for 6 to 8 minutes or until vegetables are cooked and tender; remove from the pan and place in a separate bowl next to the chicken. In the same sauté pan, over medium high heat, evenly spray cooking oil for 2 seconds; add mini bell peppers and stir-fry for 2 minutes; remove from the pan and add to the chicken. In the same sauté pan, over medium high heat, evenly spray cooking oil for 2 seconds; add remaining garlic, homemade chili masala and boiled spaghetti; stir-fry for 3 to 4 minutes. Return the chicken and vegetables to the pan with the spaghetti and mix gently. Drizzle sesame seed oil on top and garnish by sprinkling whole sesame seeds and crushed red peppers.

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.

CHILLI CHICKEN STIR-FRY

Steps:

• Slice the chicken into thin bite-size strips.
• In a bowl, mix soy sauce, oyster sauce, five-spice powder and black pepper and add in the chicken strips and give it all a good mix till the chicken pieces are coated evenly.
• Leave to marinate for atleast 30 minutes.
• Heat a wok over high heat, and when hot, add the oil.
• Stir-fry the garlic and ginger for about 30 seconds before adding the chicken and its marinade and cook for about 6-8 minutes or so stirring constantly (till the chicken is cooked).
• Add the vegetables and chillies to the wok, and fry briskly for a minute.
• Pour in the hot chicken stock and add the dark soy sauce and give it a good stir.
• Mix cornflour in hot water till dissolved and pour into the wok.
• Stir until the sauce is thickened, season to taste, and serve straight away.

THAI STIR FRIED NOODLES WITH VEGETABLES

Steps:

• Boil noodles in lightly-salted water until 'al dente', veering on the side of undercooked (you will be stir-frying them later so avoid overcooking them now). Drain and rinse with cold water to prevent sticking. Set aside.
• Place all 'Stir-Fry Sauce' ingredients together in a cup, stirring well to dissolve the sugar. Set aside.
• Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then stir-fry the garlic, ginger, and shallot/onion 1 minute.
• Add the carrots plus 1-2 tablespoons of the stir-fry sauce you made earlier - enough to keep ingredients frying nicely. Stir-fry 2 minutes, until carrots soften slightly.
• Add the mushrooms, broccoli and red pepper, plus 3-4 more tablespoons of the stir-fry sauce. Continue stir-frying until mushrooms and red pepper soften and broccoli turns bright green but is still crisp (3-4 minutes).
• Now add the noodles plus remaining stir-fry sauce. Using 2 utensils, lift and turn the noodles in the pan to combine with the vegetables. Stir-fry in this way 3-5 more minutes, or until you are happy with the softness/texture of the noodles. During the last 1 minute of cooking time, fold in the bean sprouts.
• Taste-test the noodles, adding up to 1 more tablespoons fish sauce or soy sauce if not salty or flavorful enough. If too salty for your taste OR too sweet, add 1/ to 1 tablespoons more lime juice. If too sour, sprinkle over a little more sugar. More chili can be added if you prefer it spicier.
• Serve immediately in bowls or plates, topping with a sprinkling of fresh coriander or basil. More fresh bean sprouts can also be added as a topping. ENJOY!

KID FRIENDLY STIR FRY VEGETABLES & NOODLES

Steps:

• Place pan of water on to boil. Whilst it's heating prep your veg.
• Just before water for the noodles hits boiling point put a wok or large heavy based frying pan to heat as hot as you can possibly get it and had about a tablespoon (15ml) of olive oil. Place noodles in water and boil for roughly 2 minutes (please check instructions on your noodles first).
• When oil is hot add the quorn (if using), carrot and onion to the wok and toss (or stir). Separate noodles with a fork and test a strip, if not ready keep them simmering. Add red pepper, peas and sweetcorn to the wok and stir. Add a teaspoon of chilli sauce and a teaspoon of water to wok and stir.
• Take noodle of the heat and drain. Add some butter and a good twist of black pepper to the noodle and toss to coat all the noodles with butter. Place in a serving bowl. Take stir fry off heat and add to separate serving bowl, add some spoons and instruct starving children to help themselves. Serve.

SPICY VIETNAMESE STIR-FRY WITH CHICKEN

Steps:

• To prepare chicken: Combine sesame oil, fish sauce, sugar, chile paste and pepper in a resealable plastic bag. Add chicken; marinate in the refrigerator for 24 hours.
• To prepare broth: Warm oil over medium heat. Add garlic and ginger; cook, stirring, until fragrant and well mixed, about 2 minutes. Add water, sugar, oyster sauce and fish sauce; bring to a boil, then reduce heat and simmer 5 minutes. Pour through a fine strainer, discarding solids. Stir chile paste into broth; set aside. (You should have about 1 cup broth.).
• To prepare stir-fry: Combine vegetable oil and sesame oil in a large skillet or wok; heat almost to the smoking point. Quickly add chicken; stir-fry until chicken is about half cooked. Add bell peppers, onions, mushrooms, basil and cilantro; cook until vegetables are almost tender. Add broth and bring to a boil, then add snow peas and broccoli. Cook just until crisp-tender, about 3 minutes. Dissolve cornstarch in cold water; stir into the stir-fry mixture.
• Return to a boil and cook briefly until thickened.
• To serve: Spoon stir-fry over rice; garnish with lime and cilantro.

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.