Reviews (1) Add Rating & Review 11 Ratings 5 star values: 3 4 star values: 2 3 star values: 5 2 star values: 0 1 star values: 1 Martha Stewart Member Rating: Unrated 03/05/2010 This was amazingly good. Highly recommended, The sauce was great. It could be used for any stir fry.
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Gallery Stir-Fried Chicken with Noodles Recipe Summary Servings: 4
Ingredients Ingredient Checklist 3 tablespoons peanut oil 2 cloves garlic, smashed 1 fresh 3-inch piece ginger, peeled and cut into long, thin strips 2 whole boneless chicken breasts, (1 1/2 pounds), cut into strips 12 shiitake or white mushrooms, stems removed 1 red pepper, julienned 4 scallions, green parts, cut into 3-inch lengths 1 cup low-sodium chicken stock, skimmed of fat 2 teaspoons cornstarch, mixed with 2 teaspoons cold water 4 tablespoons soy sauce 2 teaspoons rice-wine vinegar 1 pound somen, soba, linguine, or spaghetti noodles, cooked 1 cup fresh bean sprouts, as garnish 1 small bunch fresh cilantro, as garnish Black or white sesame seeds, as garnish
Gallery Stir-Fried Chicken with Noodles
Recipe Summary Servings: 4
Gallery
Stir-Fried Chicken with Noodles
Stir-Fried Chicken with Noodles
Stir-Fried Chicken with Noodles
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 3 tablespoons peanut oil 2 cloves garlic, smashed 1 fresh 3-inch piece ginger, peeled and cut into long, thin strips 2 whole boneless chicken breasts, (1 1/2 pounds), cut into strips 12 shiitake or white mushrooms, stems removed 1 red pepper, julienned 4 scallions, green parts, cut into 3-inch lengths 1 cup low-sodium chicken stock, skimmed of fat 2 teaspoons cornstarch, mixed with 2 teaspoons cold water 4 tablespoons soy sauce 2 teaspoons rice-wine vinegar 1 pound somen, soba, linguine, or spaghetti noodles, cooked 1 cup fresh bean sprouts, as garnish 1 small bunch fresh cilantro, as garnish Black or white sesame seeds, as garnish
Directions
Heat 2 tablespoons oil in a wok or heavy skillet. Add garlic and half the ginger; cook slowly until brown. Discard garlic and ginger.
Brown chicken in wok. Add mushrooms, remaining ginger, pepper strips, and scallions; cook until soft, 3 to 4 minutes.
Add stock, soy sauce, vinegar, and cornstarch mixture to the wok. Bring to a boil, and cook for 2 minutes. Transfer to a bowl, and keep warm.
In wok, heat 1 tablespoon oil. Add noodles and a few spoonfuls of sauce, and heat. Top with chicken mixture; garnish, and serve.
Reviews (1)
Add Rating & Review 11 Ratings 5 star values: 3 4 star values: 2 3 star values: 5 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: Unrated 03/05/2010 This was amazingly good. Highly recommended, The sauce was great. It could be used for any stir fry.
Reviews (1)
Add Rating & Review 11 Ratings 5 star values: 3 4 star values: 2 3 star values: 5 2 star values: 0 1 star values: 1
Add Rating & Review
11 Ratings 5 star values: 3 4 star values: 2 3 star values: 5 2 star values: 0 1 star values: 1
11 Ratings 5 star values: 3 4 star values: 2 3 star values: 5 2 star values: 0 1 star values: 1
11 Ratings 5 star values: 3 4 star values: 2 3 star values: 5 2 star values: 0 1 star values: 1
5 star values: 3 4 star values: 2 3 star values: 5 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: Unrated 03/05/2010 This was amazingly good. Highly recommended, The sauce was great. It could be used for any stir fry.Martha Stewart Member
Rating: Unrated 03/05/2010
This was amazingly good. Highly recommended, The sauce was great. It could be used for any stir fry.
Rating: Unrated
All Reviews for Stir-Fried Chicken with Noodles
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Stir-Fried Chicken with Noodles
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
