Air-chilled chicken has less moisture than chicken conventionally cooled in water during processing. Though more expensive by weight, air-chilled chicken shrinks less during cooking and has superior flavor and texture.
Ingredients:
1/2 pkg (14 oz/400 g) wide rice stick noodles
2/3 cup (150 mL) chicken stock
1/2 cup (125 mL) ketchup
1/4 cup (50 mL) fish sauce
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) cornstarch
1 tsp (5 mL) grated lime rind
2 tbsp (25 mL) lime juice
1 tsp (5 mL) hot pepper sauce
4 tsp (18 mL) vegetable oil
2 eggs, lightly beaten
1 lb (454 gr) boneless skinless chicken breasts, sliced
4 carrots, thinly sliced
1 sweet red pepper, sliced
2 cloves of garlic, minced
1 tbsp (15 mL) minced ginger root
2 cups (500 mL) bean sprouts
2 green onions, sliced
1/4 cup (50 mL) chopped unsalted peanuts
Directions:
In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.
Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.
In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.
Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.
Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts.
2/3 cup (150 mL) chicken stock
1/2 cup (125 mL) ketchup
1/4 cup (50 mL) fish sauce
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) cornstarch
1 tsp (5 mL) grated lime rind
2 tbsp (25 mL) lime juice
1 tsp (5 mL) hot pepper sauce
4 tsp (18 mL) vegetable oil
2 eggs, lightly beaten
1 lb (454 gr) boneless skinless chicken breasts, sliced
4 carrots, thinly sliced
1 sweet red pepper, sliced
2 cloves of garlic, minced
1 tbsp (15 mL) minced ginger root
2 cups (500 mL) bean sprouts
2 green onions, sliced
1/4 cup (50 mL) chopped unsalted peanuts
Directions:
In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.
Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.
In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.
Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.
Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts.
