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: Lemon-Grass Chicken Over Noodles Recipe
| Recipe Detail | ||
| Noodle Recipes "2 tablespoons sugar 3 tablespoons water 1/3 cup chicken broth 3 tablespoons fish sauce or oyster sauce 1 teaspoon cornstarch 2 tablespoons cooking oil 2 tablespoons finely chopped fresh lemongrass or 1 teaspoon finely shredded lemon peel 3 cloves garlic, minced 1 large onion, halved lengthwise and thinly sliced 1 medium carrot, thinly bias sliced 2 cups broccoli flowerets 1 medium red or green sweet pepper, cut into 1-inch squares 2 fresh red chile peppers, seeded and cut into thin strips (see Note below) 12 ounces skinless, boneless chicken breasts or thighs, cut into bite-size strips 3 cups hot cooked Chinese egg noodles, vermicelli, capellini, fettuccine, or linguine Snipped fresh cilantro or flat-leaf parsley (optional) Lemon twists (optional) " "1. For sauce: In a small saucepan, heat sugar over medium-high heat until sugar begins to melt, shaking saucepan occasionally to heat sugar evenly. Reduce heat to low and cook until sugar is melted and light brown (about 3 minutes more). Stir as necessary after sugar begins to melt. Carefully add water, stirring until sugar is dissolved. Remove from heat. Stir together chicken broth, fish sauce, and cornstarch; stir into sugar mixture. Set aside. 2. Add 2 tablespoons cooking oil to a wok or a 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry lemon grass or lemon peel and garlic in hot oil for 15 seconds. Add the onion and carrot; stir-fry for 2 minutes. Add broccoli; stir-fry for 2 minutes. Add sweet pepper and red chile pepper; stir-fry for 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok. 3. Add chicken to wok; stir-fry about 4 minutes or until no longer pink. Push chicken from center or wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok; cook and stir about 1 minute or until heated through. Serve immediately over noodles. If you like, sprinkle with cilantro and garnish with lemon twists. Makes 4 servings. " | ||
