Chicken Morsels with Rice Noodles and Sesame Sauce
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
11 people added this to their Recipe Box
This recipe makes 4 servings
- Preparation time: 15 minutes
- Cook time : 11 minutes
- Total time : PT26M
Ingredients
- Chicken morsels
- 1 lb Boneless chicken thighs , diced1 lb Boneless chicken thighs, diced
- 1 tbsp low-sodium soy sauce 1 tbsp low-sodium soy sauce
- 1 tbsp cornstarch 1 tbsp cornstarch
- 2 tsp vegetabIe oil 2 tsp vegetabIe oil
- Sauce
- 1/2 cup chicken stock 1/2 cup chicken stock
- 2 tbsp rice vinegar 2 tbsp rice vinegar
- 3 tbsp low-sodium soy sauce 3 tbsp low-sodium soy sauce
- 2 tbsp brown sugar 2 tbsp brown sugar
- 2 tbsp molasses 2 tbsp molasses
- 1 tbsp cornstarch 1 tbsp cornstarch
- 2 tsp sesame oil 2 tsp sesame oil
- Other
- 6 oz medium rice noodles 6 oz medium rice noodles
- 1-1/2 cup red bell peppers , thinly sliced1-1/2 cup red bell peppers or yellow peppers, thinly sliced
- 1-1/2 cup snow peas , thinly sliced1-1/2 cup snow peas or sugar snap peas, thinly sliced
- 1/3 cup parsley , chopped1/3 cup parsley, chopped
- 2 tsp sesame seeds , toasted2 tsp sesame seeds, toasted
Preparation
1) For the chicken: Place the diced chicken, soy sauce and cornstarch in a bowl. Stir until well combined. Add oil to a large non stick wok and place over medium heat. Saute the chicken for 4 minutes, until almost cooked. Remove from the pan and set aside. Wipe out the pan.
2) For the sauce: Combine the chicken stock, vinegar, soy sauce, brown sugar, molasses, cornstarch, and sesame oil in a small bowl. Stir until well combined.
3) Cook the rice noodles in boiling water for 2 minutes or just until tender. Drain and and set aside.
4) Respray the wok with cooking oil and place over medium heat. When hot, add the bell peppers and peas. Saute for 2 minutes, then stir in the sauce and chicken. Cook stirring for about 1 minute, until the sauce has thickened. Add the rice noodles and heat thoroughly for about 2 minutes. Top with chopped parsley and toasted sesame seeds.
2) For the sauce: Combine the chicken stock, vinegar, soy sauce, brown sugar, molasses, cornstarch, and sesame oil in a small bowl. Stir until well combined.
3) Cook the rice noodles in boiling water for 2 minutes or just until tender. Drain and and set aside.
4) Respray the wok with cooking oil and place over medium heat. When hot, add the bell peppers and peas. Saute for 2 minutes, then stir in the sauce and chicken. Cook stirring for about 1 minute, until the sauce has thickened. Add the rice noodles and heat thoroughly for about 2 minutes. Top with chopped parsley and toasted sesame seeds.
Source : Jodi Borneman
- Keywords : Main Course; Chicken; Noodles; Sesame seeds;
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