Mar­i­nated chicken with crispy noo­dles

Serves: 4 Prep: 20 mins Cook: 25 mins

Pick Me Up! - - EASY EATS -

225g chicken breasts, finely sliced

225g dried, thin Chi­nese egg noo­dles

5tbsp oil

175g beansprouts 1tbsp soy sauce 2tbsp rice wine or dry sherry 2tbsp oys­ter sauce 300ml chicken stock 1tbsp corn­flour mixed with 1½tbsp wa­ter 2 spring onions, sliced, to gar­nish

For the mari­nade: 1 egg white 2tsp corn­flour Salt and pep­per

1 mix chicken and mari­nade in­gre­di­ents well and leave in the fridge for at least 20 mins. 2 blanch noo­dles for 2 mins, then drain. heat a large fry­ing pan un­til very hot, then add 1½tbsp oil. 3 spread out noo­dles, turn down heat and brown un­til crispy for 5-8 mins. flip and crisp other side, adding more oil if needed. re­move and keep warm. 4 heat a wok un­til very hot, then add 2tbsp oil. re­move from the heat and im­me­di­ately add mar­i­nated chicken, stir­ring of­ten to keep it from stick­ing. When chicken turns white, quickly drain in a colan­der set over a bowl. dis­card oil. 5 clean wok with kitchen pa­per and re­heat on high. add beansprouts, soy, rice wine or sherry, oys­ter sauce and stock. bring to boil and add corn­flour mix­ture. bring back to a sim­mer. 6 re­turn chicken to sauce and stir. turn out noo­dles, pour over chicken and sauce, and gar­nish with spring onions.

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