This one-dish meal has chicken, vegetables and starch all in one bowl. Dry Chinese wheat noodles are flat thin noodles available in Chinese grocery stores and some supermarkets. However, you can easily replace the noodles with linguine or fettuccini, cooking it for 8 to 10 minutes.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2004
- 10 dried shiitake mushrooms
- 12 oz Chinese wheat noodles
- 1 lb boneless skinless chicken breast
- 2 tablespoons vegetable oil
- 2 cups snow peas trimmed
- 1 sweet red pepper thinly sliced
- 2 green onions chopped
- 3 cloves garlic minced
- 2 teaspoons minced gingerroot
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1 can whole baby corn drained
In bowl, cover mushrooms with 1 cup (250 mL) warm water; let stand until softened, 15 minutes. Reserving 1/2 cup (125 mL) soaking liquid, drain mushrooms. Cut off stems and discard; slice caps. Set aside.
Meanwhile, in large pot of boiling salted water, cook noodles until tender but firm, about 2 minutes; drain and set aside.
Meanwhile, cut chicken into thin slices. In wok or large deep skillet, heat half of the oil over high heat; stir-fry chicken, in batches, until no longer pink inside, about 2 minutes. With slotted spoon, remove to bowl.
Add remaining oil to wok; reduce heat to medium-high. Add snow peas, red pepper, green onions, garlic and ginger; stir-fry until tender-crisp, about 3 minutes.
In small bowl, whisk together chicken stock, oyster sauce, soy sauce and cornstarch. Add to wok along with chicken and any accumulated juices, corn, noodles, mushrooms and reserved soaking liquid; cook, stirring, until sauce is thickened and glossy, 2 to 3 minutes.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 1475 mg
- Protein 26 g
- Calories 369.0
- Total fat 8 g
- Cholesterol 44 mg
- Saturated fat 1 g
- Total carbohydrate 50 g
- Iron 15.0
- Folate 10.0
- Calcium 4.0
- Vitamin A 8.0
- Vitamin C 85.0