Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Gingered Chicken with Noodles
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2 large chicken breasts |
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salt |
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1 tablespoon sesame oil |
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1 tablespoon minced peeled fresh ginger |
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2 teaspoons minced seeded jalapeno pepper |
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2 garlic cloves, minced |
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2 cups sugar snap peas, trimmed |
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3/4 cup fat free chicken broth |
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1/2 cup (2 inch) julienne-cut carrot |
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2 tablespoons soy sauce |
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1 tablespoon cornstarch |
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1 tablespoon chicken broth |
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2 cups hot cooked Chinese-style egg noodles |
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1/4 cup fresh cilantro |
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1/4 cut chopped nuts |
Sprinkle chicken with salt. Heat oil in large nonstick skillet over medium-high heat. Add chicken. Sauté 3 minutes; turn chicken over and add ginger, jalapeno, and garlic; cook 2 minutes, stirring often. Add peas, 3/4 cup broth, carrot, and soy sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done.
Remove chicken and vegetables from pan with a slotted spoon. Slice breasts into thin strips and recombine with vegetables.
Combine cornstarch and one tablespoon broth and add to pan. Bring to a boil; cook one minute, stirring constantly.
Place chicken and vegetable mixture back into pan and stir thoroughly, then put into large bowl. Top with cilantro and nuts. Serve over pasta of your choice.
NOTE: The recipe called for the egg noodles with a chicken breast atop the noodles and then the vegetable mixture atop the chicken. I chose to slice the chicken and serve fettuccini in one bowl and the chicken mixture in another, mainly so we'd have left-overs! Also, the recipe called for dry roasted peanuts and I used walnuts. J