Print
ShareThis
Fish Chips
You don't need a PhD in cooking to prepare authentic European cuisine, because all you have to do is follow our recipes.
Lemon-Ginger Chicken with Puffed Rice Noodles
Yield: Makes 4 servings
Ingredients:
*Or, substitute 1-1/2 teaspoons grated lemon peel. Vegetable oil for frying
4
ounces rice noodles, broken in half
3
boneless skinless chicken breasts, cut into 2-1/2X1-inch strips
1
stalk lemongrass, cut into 1-inch pieces*
3
cloves garlic, minced
1
teaspoon finely chopped fresh ginger
1/4
teaspoon ground red pepper
1/4
teaspoon black pepper
1/4
cup water
1
tablespoon cornstarch
2
tablespoons peanut oil
6
ounces fresh snow peas, ends trimmed
1
can (8-3/4 ounces) baby corn, drained and rinsed
1/4
cup chopped fresh cilantro
2
tablespoons packed brown sugar
2
tablespoons fish sauce
1
tablespoon light soy sauce
Preparation:
1.
Heat 3 inches vegetable oil in wok or Dutch oven until oil registers 375°F on deep-fry thermometer. Fry noodles in small batches 20 seconds or until puffy, holding down noodles in oil with slotted spoon to fry evenly. Drain on paper towels; set aside.
2.
Combine chicken, lemongrass, garlic, ginger, red pepper and black pepper in medium bowl. Combine water and cornstarch in small bowl; set aside.
3.
Heat wok over high heat 1 minute. Drizzle peanut oil into wok and heat 30 seconds. Add chicken mixture; stir-fry 3 minutes or until cooked through.
4.
Add snow peas and baby corn; stir-fry 1 to 2 minutes. Stir cornstarch mixture; add to wok. Cook 1 minute or until thickened.
5.
Add cilantro, brown sugar, fish sauce and soy sauce; cook until heated through. Discard lemongrass. Serve over rice noodles.
This recipe appears in:
Thai
