If you love soy sauce- marinated restaurant chicken, like I do, and are wondering if you could ever make it yourself, let me tell you you can; I did it and it is simple and fast.
1 1 / 2lb (750g) chicken fillets
3 teaspoons cornmeal
1/3 cup (80ml / 2 3/4 fl oz.) Soy sauce
oil, for frying
100 g (3 1/2 oz.) Dry rice noodles
1 clove garlic, crushed
2 teaspoons grated ginger
1 carrot, sliced
2 sticks of celery, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
100 g (3 1/2 oz.) Peas, trimmed
6 chives, sliced
1/4 cup (60ml / 2 fl oz.) Chicken broth
- Cut all the chicken into 2 cm cubes. Mix the cornstarch with half of the soy sauce; then add all the chicken, cover, and refrigerate until ready to use.
- Heat a little oil in a large skillet. Break the noodles into small pieces. Pour a noodle in a little oil: when it swells, the oil is hot enough. Then add the noodles in small batches and cook until puffed. Drain on paper towels and set aside.
- Heat 1 tablespoon oil in a wok, add all the chicken, and sauté in small batches over high heat for 4 – 5 minutes, or until cooked through. Remove all chicken from wok and set aside.
- Heat 1 tablespoon of oil in the wok and cook the garlic and ginger for
about 30 seconds. Add the vegetables and cook, mixing well, for about 2-3 minutes.
- Add all of the chicken, broth, and remaining soy sauce and stir until boiling. Transfer to plates and place all noodles around the outside of all plates and ENJOY!
Bonus: nutritional value
Protein 30 g;
Fat 9 g;
Carbohydrate 20 g;
Dietary fiber 2 g;
85 mg of cholesterol;
Energy 1150kJ (275cal)