Tchoup Chop Chicken Stir-Fry with Noodles (Emeril Lagasse) |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes |
1 teaspoon sugar |
1/2 teaspoon red pepper flakes |
1/2 teaspoon ground szechwan pepper |
wide rice-stick noodles |
1 teaspoon sesame oil |
2 cloves garlic, minced |
1 tablespoon minced gingerroot |
1/4 cup sliced thinly green onions |
3/4 cup chicken stock |
3 tablespoons soy sauce, or more to taste |
2 tablespoons hoisin sauce |
1 tablespoon cornstarch |
2 tablespoons dry sherry |
3 tablespoons peanut or vegetable oil |
1/2 cup chopped yellow onions |
1 carrot, thinly sliced |
1/2 red bell pepper, cut into 1-inch pieces |
1 small zucchini, cut in 1/2 lengthwise then into 1-inch pieces |
1 stalk celery, cut into 1/2-inch slices |
1 bunch baby bok choy, bottoms trimmed, rinsed well, and cut on the diagonal |
3 ounces shiitake or button mushrooms, thinly sliced |
1/2 cup roasted chopped cashews |
1/2 cup mung bean sprouts |
2 tablespoons chopped fresh cilantro |
Directions:
1. In a bowl, toss the chicken with the sugar, red pepper flakes, and Szechwan pepper. Let sit.
2. To make the rice noodles, place 1/4 pound of rice stick noodles in a bowl, cover with boiling water and let stand until softened. Drain, cover, and set aside until ready to serve.
3. To make the seasoning blend, in a blender or small food processor, combine the sesame oil, garlic cloves, ginger, and 2 tablespoons of the green onions, and puree on high speed.
4. To make the cooking sauce, in a small bowl, combine the chicken stock, soy and hoisin sauces. In another small bowl, dissolve the cornstarch in the sherry. Set aside.
5. Heat 2 tablespoons of the peanut oil to smoking in a wok or very large skillet over high heat. Add the pureed seasoning blend and cook for 15 seconds. Add chicken and stir-fry until mostly opaque, but not cooked through all the way, about 2 minutes. Remove to a plate. Add the remaining tablespoon of oil, then the onions, carrots, bell pepper, zucchini, and celery, and cook, stir-frying for 30 seconds. Add the bok choy and mushrooms and cook for 1 minute. Add the reserved cooking sauce and return the chicken to the wok. Stir and toss until the sauce glazes the food and the chicken is cooked through, about 2 minutes. Remove from the heat and whisk in the cornstarch mixture. Return to the heat and return to a boil. Cook, stirring, until thickened, about 1 minute.
6. Remove from the heat and stir in the remaining 2 tablespoons of green onions, the cashews, bean sprouts, and cilantro. Adjust seasoning to taste, with additional soy sauce, if desired.
7. Serve immediately over blanched rice noodles.
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