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 flavour and texture.
- Portion size 4 servings
- Credits : © CanadianLiving.com
- 1/2 pkg (14 oz/400 g) rice stick noodles
- 2/3 cups chicken stock
- 1/2 cup ketchup
- 1/4 cup fish sauce
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon grated lime rind
- 2 tablespoons lime juice
- 1 teaspoon hot pepper sauce
- 4 teaspoons vegetable oil
- 2 eggs lightly beaten
- 1 lb boneless skinless chicken breast sliced
- 4 carrots thinly sliced
- 1 sweet red pepper sliced
- 2 cloves garlic minced
- 1 tablespoon minced gingerroot
- 2 cups bean sprouts
- 2 green onions sliced
- 1/4 cup chopped unsalted peanut
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 2079 mg
- Protein 40 g
- Calories 590.0
- Total fat 14 g
- Cholesterol 174 mg
- Saturated fat 2 g
- Total carbohydrate 76 g
- Iron 21.0
- Folate 39.0
- Calcium 9.0
- Vitamin A 202.0
- Vitamin C 108.0