Chicken & Noodle Stir-Fry

INGREDIENTS:
1½ pounds of Chicken Quik Strips
  • 3 tbsp(45ml) peanut oil
  • 2 cloves garlic, minced
  • 1 3-inch piece fresh ginger, peeled and cut into long, thin strips
  • 12 shitake or white mushrooms, stems removed
  • 1 red pepper, julienne
  • 4 scallions, chopped
  • 1 cup (250ml) chicken stock
  • 2 tsp (10ml) cornstarch
  • 4 tbsp (60ml) soy sauce
  • 1 pound spaghetti noodles cooked
  • 1 cup (250ml) fresh bean sprouts

DIRECTIONS:
Heat 2 tbsp oil in a wok or heavy skillet. Add garlic and half the ginger, cook slowly until brown. Discard garlic and ginger. Add mushrooms, remaining ginger, pepper strips, scallions and Chicken Quik Strips.

Cook until soft 3 to 4 minutes. In a small bowl, mix cornstarch with 2 tbsp water. Add stock, soy sauce, vinegar and cornstarch mixture to the wok. Brink to a boil and cook for 2 minutes.

Transfer to a bowl and keep warm. In wok, heat 1 tsp oil. Add noodles and a few spoonfuls of sauce and heat. Top with chicken mixture and garnish with bean sprouts.

Makes 4 servings.
 
Find more delicious recipes on our website: www.elmirapoultry.com
Copyright © Elmira Poultry Inc.
Back to previous page | Print this page