Archive for » April 2nd, 2008«
Here is the second recipe I reviewed yet another great recipe, it sounds like it is a big recipe but it does not take that long at all to prepare and it tastes great. My son would have had thirds had I made extra and my hubby not only loved the taste of the chicken, but the aromas that filled the house while cooking was wonderful. If you want to see the original recipe or see other recipes by this chef please click here.
Ingredients
1 1/4-1 1/2lbs Chicken breasts, cut into postage stamp-size squares and sliced 1/8 of an inch thick(chicken thigh meat is okay if you prefer dark meat)
1 Tablespoon peanut oil
2 Tablespoons oyster sauce
2 Teaspoons mild curry powder
1 Tablespoon brown sugar(optional, use if you like sweet because the oyster sauce is already sweet)
1 Lebanese cucumbers, sliced thinly
1 Red onion, sliced thinly
1 Red bell pepper, sliced thinly(capsicum)
1 Long red chili, seeded and chopped finely
1/4 Cup chopped fresh mint(or more)
1/3 Cup chopped unsalted peanuts or unsalted cashews
1 lb Hokkien noodles
1/2 Cup rice vinegar
2 Tablespoons fish sauce
2 Tablespoons caster sugar(finely ground sugar)
2 Teaspoons fresh ginger, finely chopped (optional)
1 Additional long red chili, seeded and chopped
2 Tablespoons chopped fresh coriander leaves(or more)
Method
1. Combine the sliced chicken, peanut oil, oyster sauce and curry powder and brown sugar (if used) in a bowl. If possible, leave this mixture (covered and in the fridge) to marinate for a few hours or overnight. But if time is short, just keep going.
2. Make the cooking sauce — made up of the last six ingredients listed. If you keep the meat overnight, make and keep the sauce (separate and refrigerated) overnight, too.
3. Stir fry the chicken, in batches. Set aside.
4. Stir fry the vegetables—cucumber, onion, bell pepper and chili—until just tender.
5. Add the mint, nuts and cooking sauce, and cook for one minute.
6. Add the chicken and heat until warm again.
7. In a separate pan, cover the noodles with boiling water for a few minutes—until they are hot.
8. Drain the noodles and combine with chicken and cooking sauce mixture.
Enjoy!!!
All photos taken by me unless otherwise stated.
I have a really good Moroccan lamb shank recipe, that I have made recently, that was delicious and I will get round to posting over the next couple of days. But I think I will post 2 reviews I did for the recipe swap on recipezaar. I am making my last teammates recipe tonight so I will look forward to that. This recipe was simple to make and had a wonderful flavour. I have said in my review and I will repeat here I did not pour much sauce over chicken for photo purposes, but I did add after taking the picture, it was delicious. I served mine with carrot rosti and both myself and my hubby really enjoyed this. If you want to see the original recipe or other recipes by this chef please click here.Ingredients
1 Tablespoon olive oil
4 Medium boneless skinless chicken breast halves(about 1 1/4 pounds total)
1/2 Teaspoon salt
1/4 Teaspoon ground black pepper
1 Medium shallot, minced(about 1/4 cup)
1/2 Cup chicken broth
1/2 Teaspoon cornstarch
3 Tablespoons seedless raspberry jam
2 Tablespoons balsamic vinegar
Method
1. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with salt and pepper; cook 7 minutes. Turn chicken over. Reduce heat to medium; cover and cook 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of a knife. Transfer chicken to plate.
2. In same skillet, cook shallot 2 minutes, stirring. In a cup, mix broth and cornstarch. Add broth mixture, jam and vinegar to skillet; heat to boiling over medium-high heat. Cook sauce 2 minutes or until slightly thickened, stirring. Return chicken to skillet; heat through.
All photos taken by me unless otherwise stated.
