Chicken and Veggie Stir-Fry for Two |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
Martin Yan did a stir-fry on television similar to this. I didn't write it down but this is how I remember it and how I make it (often). Ingredients:
1 tablespoon wok oil (whatever brand or type you prefer) |
1/2 lb chicken tenders, cut into bite-sized pieces |
1/2 onion, sliced |
1/2 green pepper, sliced into short strips |
1/2 red pepper, sliced into short strips |
8 ounces sliced water chestnuts, drained |
6 ounces rice noodles, cooked according to package direction (soaked in hot water) |
1/2 cup chicken broth |
3/4 cup bean sprouts |
soy sauce, to taste |
thai sweet chili sauce, to taste |
Directions:
1. Heat the oil in a wok over high heat and add chicken pieces. Cook until no longer pink, about 3 minutes.
2. Add the onion and green and red peppers. Cook until veggies are tender, about 8 minutes. Add the water chestnuts and cook until hot, about 3 minutes.
3. Add the cooked rice noodles and toss with meat and veggies. Add chicken broth and cook until rice noodles are soft and pliable, about 4-5 minutes.
4. Add the bean sprouts, and season with soy sauce and chili sauce to taste. Toss to combine. You'll need a decent amount of each to give strong flavor to all the ingredients. Taste along the way.
|
|