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Seven flavor precious chicken
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| Artist: |
_ |
| Categories: |
Asian, Chicken, Chinese, Entrees, Ethnic, Poultry |
| Yield: |
4 |
| Rating: |
5 |
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Ingredients:
| 4
| tbsp | Soy sauce | | 2
| tbsp | Sesame oil, * see note | | 1
| tbsp | Cornstarch | | 2
| | Boneless skinless chicken | | | -breast halves | | 8
| oz | Vermicelli, uncooked | | 1
| tbsp | Sugar | | 2
| tbsp | Distilled vinegar | | 2
| tbsp | Vegetable oil | | 1
| med | Carrot, julienned | | 1/4
| lbs | Snow peas, fresh | | 1/2
| cup | Green onions, chopped | | 1
| tbsp | Ginger root, minced | | 1/2
| tsp | Crushed red pepper |
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Procedures:
| 1 | * use oriental sesame oil. | | 2 | Marinade: blend 1 tablespoon soy sauce and 1 tablespoon sesame oil with the cornstarch. | | 3 | Stir in chicken. | | 4 | Let stand for 10 minutes. | | 5 | Noodles: break vermicelli in half. | | 6 | Cook according to package directions, omitting salt. | | 7 | Drain. | | 8 | Keep warm in large mixing bowl. | | 9 | Vinegar sauce: dissolve sugar in remaining soy sauce, sesame oil and vinegar. | | 10 | Set aside. | | 11 | Stir-fry chicken and vegetables: in hot wok or large skillet, heat 1 tablespoon vegetable oil over high heat. | | 12 | Add chicken. | | 13 | Stir-fry for 3 minutes. | | 14 | Remove. | | 15 | Heat remaining oil in pan. | | 16 | Add carrot and snow peas. | | 17 | Stir-fry 1 minute. | | 18 | Add green onions, ginger root and red pepper. | | 19 | Stir-fry 1 minute longer. | | 20 | Remove from heat. | | 21 | Stir in chicken and vinegar sauce. | | 22 | Pour over vermicelli. | | 23 | Toss to combine. | | 24 | Serve immediately. | | 25 | my method omit green onions. | | 26 | Chop a small onion and stir fry before adding chicken. | | 27 | Mince a clove of garlic and add to onion. | | 28 | Add chicken. | | 29 | Cook carrots and 1 can of mushrooms before adding the peapods. | | 30 | Add the ginger and ?tsp. crushed red pepper to carrots recipe by: newspaper *** |
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