Empty My Fridge
Tasty and Simple Stir Fry ChicKen NooDles
Ingredients
- Chicken breast2 lb
- Black pepper · crushed¾ tsp
- Salt1 tsp + ¼
- Garlic · paste1 ½ tsp
- Toasted sesame oil1 tsp
- Dark soy sauce1 tsp
- Chili oil1 tbsp
- Cornstarch1 tbsp
- Olive oil6 tbsp
- Chicken½ tsp
- Serrano pepper2
- Bell pepper
- Onion · sliced¾
- Scallion2
- Ginger paste½ tsp
- Noodle
- Cabbage · sliced1 cup
- Rice vermicelli noodle½ lb
Instructions
- Marinate the chicken with the marinade ingredients, stir, and set aside for 20 to 30 minutes.
- Heat olive oil in a pan on high heat until warm. Spread the marinated chicken in one even layer so each piece touches the pan. Cook 3 minutes without moving, flip and cook 3 minutes more until caramelized.
- Stir the chicken, cover, and cook for 6 minutes to steam it through.
- Remove the chicken from the heat and set aside.
- Bring generously salted water to a boil, turn off the heat, add the rice noodles and leave for 5 minutes until tender. Drain, drizzle with olive oil, toss and set aside.
- In a wok, add olive oil, garlic paste, ginger paste, salt, black pepper and chicken base, and cook for 2 minutes.
- Blend the sauce vegetables (Serrano chilis, bell peppers, onion, scallion whites), add to the wok and cook for 6 minutes until slightly paste-like.
- Combine the chicken with the sauce, then add the sliced stir-fry vegetables and the noodles, stirring to combine.
Summarized from Nanaaba's Kitchen's video. Watch it for the details.
More recipes with
GarlicOnionScallionBell pepperChickenChicken breastCabbageRice vermicelli noodle
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