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Does anyone have this recipe from the 29 minutes cookbook ? |
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Almond Chicken Stir-Fry
This flavorful stir-fry tastes even more authentic when served over a pan-fried noodle cake.
CHICKEN
1 egg white
1 T. cornstarch
1 seasoning packe from 1 pkg (3 oz) chicken-flavored ramen noodles
1 lb chicken tenders
1 T. oil
STIR-FRY
1 T. grated fresh gingerroot
2 garlic cloves, pressed
1/4 cup slivered almonds, divided
1 T. cornstarch
1 1/2 cups chicken broth
8 oz snow peas
1 can (about 15 oz) baby corn, drained
1 can (8 oz)water chesnuts, drained
1/2 t. coarsely ground black pepper
PAN-FRIED NOODLE CAKE (see Chef's Corner)
1. For chicken, lightly whisk egg white in Classic Batter bowl. Add cornstarch and seasoning packet; whisk well. Slice chicken tenders on the bias into 1/2-in. pieces. Toss chicken with egg white mixture; set aside.
2. For stir-fry, grate gingerroot into prep bowl using Microplane Adjustable Grater; add pressed garlic and set aside. Place almonds into Stir-Fry Skillet; cook and stir over medium-high heat 3-4 minutes or until toasted. Remove almonds from skillet and set aside.
3. Prepare Pan-Fried Noodle Cake (see Chef's Corner). As noodle cake cooks, sitr-fry chicken. Add oil to same Stir-Fry Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add coated chicken pieces to skillet. Cook and stir 4-6 minutes or until centers of chicken are no longer pink. Remove from skillet and keep warm.
4. To finish stir-fry, whisk together cornstarch and broth in Small Batter bowl; add to skillet. Bring to a simmer, stirring frequently. Add gingerroot and garlic to skillet; heat until fragrant, stirring constantly. Add vegetables and chicken to skillet; simmer 1-2 minutes or until heated through. Stir in half of the toasted almonds. Serve stir-fry over noodle cake; sprinkle with remaining almond and black pepper.
Yield: 4 servings
Chef's Corner: Pan-Fried Noodle Cake
Place 2 cups water into large micro-cooker. Microwave on HIGH 2-3 minutes or until boiling, add 2 pkg (3 oz each) chicken-flavored ramen noodles. Microwave on HIGH 3 minutes or until softened; drain. Lightly spray (10-in.)Saute Pan with vegetable oil [from kitchen spritzer, I'm sure]; heat over medium-high heat 1-3 minutes or until hot. Combine noodles with 1 T oil and 1 seasoning packet from ramen noodles. Add noodles to pan; gently press to form a cake. Cook 3-4 minutes on each side or until golden brown. Cut into wedges.
Slicing chicken tenders on a bias and coating them with the egg white and cornstarch gives them a tender, velvety texture. |
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| In the picture in the book it looks like they've added julienned carrots. And I bet a little bit of crisp and crunchy red pepper strips would be good too, in place of the carrot. |
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Thank you soooo much !!! I knew I could get an answer here !!! :) |
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