East Meets West Fried Chicken
From joyride 14 years agoIngredients
- 1 lb . fresh chicken tenders, cut into 1 inch pieces shopping list
- 1 large green pepper, chopped shopping list
- 1 large onion, chopped shopping list
- 1 medium carrot, sliced diagonally shopping list
- 4 Tablespoons extra virgin olive oil, divided shopping list
- 2 stalks celery, sliced shopping list
- 10 button mushrooms sliced (can also use one small cah sliced mushrooms or stems and pieces) shopping list
- 1 (14 ounce) can chicken stock or broth shopping list
- 2 packages ramen noodles Oriental flavor shopping list
- 2 Tablespoons cornstarch shopping list
- 2 Tablespoons soy sauce shopping list
- 1 Tablespoon Goya adobo seasoning shopping list
- 1 Tablespoon rice vinegar shopping list
- 1 teaspoon sesame oil shopping list
- 1 teaspoon fish sauce shopping list
- 1/2 teaspoon hot chili oil, or to taste shopping list
- 1/2 teaspoon ground ginger shopping list
How to make it
- In a medium bowl, combine chicken, soy sauce, rice vinegar and cornstarch.
- Stir, turning chicken to coat well; set aside.
- In large skillet, heat 2 Tablespoons olive oil.
- Add green pepper, onion, carrot, celery, and mushrooms.
- Saute 2 to 3 minutes or until onion is just translucent.
- Break noodles into small pieces and add to vegetables along with seasoning packetgs.
- Add sesame oil, hot chili oil, fish sauce, and ground ginger; stir to combine.
- Add chicken stock/broth; cover, remove from heat until noodles have absorbed liquid.
- Meanwhile, in medium skillet heat remaining 2 Tablespoons olive oil.
- Add chicken pieces to hot oil, separating each piece.
- Cook chicken stirring until all sides are golden and chicken is cooked through; about 6 minutes.
- Place noodle and vegetable mixture on a serving platter and top with chicken pieces.
- Serve with hot cooked rice.
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