April 16, 2014

One of the points of this blog is to share recipes that I try and enjoy, and since I’ve been blogging so much about Hong Kong and Asia lately, a quick-and-easy Chinese stir-fry recipe seemed very appropriate.

This recipe can easily be made gluten-free and vegetarian if you choose, and it’s easy to whip up on a weeknight after work – it takes less than 30 minutes in all. Enjoy this little taste of Asia!

Chinese Stir Fry Chicken over Rice Noodles

Serves: 3 – 4 people

Ingredients:

• 7-oz box thin (Maifun) rice noodles
• 1 tablespoons dark sesame oil, divided (or substitute canola oil)
• 1½ lb boneless, skinless chicken breasts, cut into bite-size pieces (or tofu for vegetarian version)
• 1 can of sliced water chestnuts, drained
• 1 cup sliced yellow onion
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1 tablespoon low sodium soy sauce (or coconut aminos if gluten-free)
• 1 teaspoon brown sugar
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon dried crushed red pepper
• ¼ teaspoon paprika

Directions:

1. Cook noodles according to package directions.
2. Meanwhile, add 1 tablespoon oil to a large wok (or skillet) over medium-high heat.
3. Add chicken to hot oil, and saute 4 minutes or until browned and cooked through.
4. Add water chestnuts, onion, and bell peppers to chicken; cook 2 more minutes. 
5. Add in soy sauce, brown sugar, garlic powder, salt, red pepper and paprika to the contents of the wok; stir in well.
6. Cook 2 minutes or until everything’s thoroughly heated and sauce is slightly thickened.
7. Divide noodles into 3 – 4 equal portions. Serve chicken and veggies on top of noodles. 
   

   A small portion of the finished product in the wok.

   

   The rice stick noodles that go under the stir fry.