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Chinese Chicken

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Serves: 4
4 chicken breasts about 175g / 6oz each, boned, skinned and sliced into strips
3 garlic cloves, crushed
60ml / 4 tbsp soy sauce
30ml / 2 tbsp cornflour
225g / 8oz / 1 cup dried egg noodles
45ml / 3 tbsp groundnut or sunflower oil
15ml / 1 tbsp sesame oil
115g / 4oz / 1 cup roasted cashew nuts
6 spring onions, cut into 5cm / 2in pieces and halved lengthways
spring onion curls and a little chopped red chilli, to garnish.

Mix the chicken, garlic, soy sauce and cornflour in a bowl. Cover and chill for 30 minutes.

Bring a pan of water to the boil and add the noodles. Turn off the heat and leave to stand for 5 minutes. Drain well and reserve.

Heat the oils in a large frying pan and add the chicken and marinade. Stir-fry for about 3-4 minutes, or until golden brown.

Add the cashew nuts and spring onions to the pan or wok and stir-fry for 2-3 minutes.

Add the drained noodles and stir-fry for a further 2 minutes. Serve immediately, garnished with the spring onion curls and chopped red chilli.

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