I am always looking for something new and different and this recipe from the latest issue of Cooks Illustrated fits the bill. My kids really liked this meal, a peanut chicken stir-fry served over fried noodles. My son told me over and over again how good it was. Even my two younger ones ate more than usual. They were a little suspicious of the noodle cake, but loved the stir fry.
I thought it was the perfect combination of crunchiness and nice flavors. I made the stir fry more kid friendly by eliminating the 2 Serrano chilies the original recipe called for, and substituted with mild red bell pepper instead. I cut down slightly on the garlic and finely chopped the ginger to make it less noticeable. I would say it was a success. This stir-fry would be great over any kind of rice too, but I highly recommend trying the noodle cake. It is just a more unique way of serving a stir- fry.
2 tablespoons vegetable oil
4 boneless chicken breasts (about 1 1/2 pounds),
cut into 1/4 inch slices
2 tablespoons soy sauce
2 tablespoons Chinese rice cooking wine
3/4 cup low-sodium chicken broth
2 teaspoons cornstarch
1 small red bell pepper, seeded and diced
1 small piece fresh ginger, peeled and finely chopped
4 garlic cloves, sliced thin
1/2 cup roasted peanuts, chopped
2 scallions (green onions), sliced thin
Toss chicken with 1 tablespoon soy sauce and 1 tablespoon rice wine and marinate for ten minutes.
Whisk remaining soy sauce and rice wine, broth, and cornstarch together in a small bowl. Set aside.
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