TLC Cooking "Lemon-Ginger Chicken with Puffed Rice Noodles"

Lemon-Ginger Chicken with Puffed Rice Noodles

Lemon-Ginger Chicken with Puffed Rice Noodles

YIELD Makes 4 servings
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INGREDIENTS

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

*Or, substitute 1-1/2 teaspoons grated lemon peel.

PREPARATION:

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.
Combine chicken, lemongrass, garlic, ginger, red pepper and black pepper in medium bowl. Combine water and cornstarch in small bowl; set aside.
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.
Add snow peas and baby corn; stir-fry 1 to 2 minutes. Stir cornstarch mixture; add to wok. Cook 1 minute or until thickened.
Add cilantro, brown sugar, fish sauce and soy sauce; cook until heated through. Discard lemongrass. Serve over rice noodles.

This recipe appears in: Thai

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