Chicken and noodle Stir-Fry Recipe | The most delicious Stir-Fry
A basic and delicious, chicken and noodle Stir-Fry Recipe | Stir-Fry
INGREDIENTS:
- 250g Sliced chicken breast
- 20ml Cooking wine of choice
- 40ml Olive oil (or oil of choice)
- 10ml Oyster sauce
- 10ml Soy sauce
- Sea salt
- 1 Teaspoon Cornflour
- 1 Teaspoon Brown sugar
- 65ml water
- 30g Rice noodles (or noodles of choice)
- 200g Sliced mixed vegetables (Veg of choice)
METHOD:
We begin by heating the pan on medium heat.
- Once the pan is sufficiently heated, pour in 30ml of Olive oil (my choice for cooking)
- Add 250g Sliced chicken to pan
- Stir till colour changes. (2-3 minute)
- Add 10ml cooking wine (of choice)
- Add 10ml Oyster
- Add 10ml Soy sauce
- Stir to mix (30sec-1min)
- Then turn the heat to low, cover and cook (5 minutes)
After the five minutes of cooking, we then do the following
- Add 1 teaspoon of sea salt
(sprinkle salt over the chicken pieces)
- Make the Cornflour mix:
1 teaspoon brown sugar/ 1 teaspoon cornflour/ 50ml water
- Add cornflour mix to chicken
- Stir (2-3 minutes)
- Add 15ml water, stir (30 seconds)
- Complete cooking the chicken on low heat (5 minutes)
- Set aside
Cook the noodles
- Pour 1L of water into a pot
(Bring it to the boil)
- Add a pinch of salt to the water
- Add 30g Rice noodles to water (or noodles of choice)
- Cook (5-10minutes)
- Stir to loosen (the noodles are now ready to be strained)
- Set aside
Cook the vegetables
Use a wok or broad based pan
- Heat pan on medium heat, pour in 15ml of Olive oil (my choice for cooking)
- Add 200g chopped vegetable mix, stir on medium heat (3 minutes)
- Cover and steam (5 minutes)
- Add 1 pinch Sea salt
- Add 10ml (1 cap cooking wine)
- Cover and Steam (5 minutes)
- Stir (1 minute)
- Turn off heat (Vegetables are ready)
Meal time!
Layer
- Noodles
- Vegetables
- Chicken
Serve and enjoy!
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Crumbed Chicken Fillet | Chicken Schnitzel
Delicious Easy Dinner Recipe For Crumbed Chicken Fillet | Chicken Schnitzel
INGREDIENTS:
- 300g chicken breasts
- 10g tempura flour
- 50g all purpose flour
- 2 teaspoons sea salt
- 80g Panko breadcrumbs
- 1 Teaspoon oyster source
- 1 Lemon
- 1 beaten egg
- 25ml Olive oil
METHOD:
Marinade: (A marinade tenderizes as well as flavours the meat)
- We start with thinly slicing each chicken breast in half
- Combine the sauce and lemon juice in a bowl
- Salt the Fillets
- Pour the marinade onto and coat the chicken
- Marinate 20 min
Prepare the crumb coating:
- Combine 50g all purpose flour with 10g Tempura flour in a bowl
- Add spice mix to flour (1 tsp. Harrisa and 1 tsp. Peri Peri)
- Beat 1 egg in a separate bowl
- Place 80g Panko bread crumbs in suitable dish
Crumb The Fillets:
- Dip fillets in flour mixture then dip into the beaten egg
- Coat with panko crumbs
- Layer fillets in dish
Fry Fillets:
- Heat pan on medium heat
- Add 15ml olive oil
- Fry each side 3-4 minutes (Turn over once)
- Continue cooking until light golden brown
(If the oil is fully absorbed during cooking add extra 10ml)
- Drain chicken fillets on paper towel
- Clean the pan (removing the crumb residue helps to avoid burning the second batch)
- Repeat frying process
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Chicken Curry | The only recipe you'll ever need
This chicken curry is a simple quick and easy meal to create.
INGREDIENTS:
- 1kg Chicken
- 2 medium sized Onions
- 1 Clove of garlic
- 1 Chili
- 15g Curry powder
- 15ml Olive oil
- 30ml water
- 15ml Coconut milk
- 1 Teaspoon Cornflour
- Curry leaves
- Sea salt
METHOD:
We begin by heating the pan on medium heat.
- Once the pan is sufficiently heated, pour in 15ml of Olive oil (my choice for cooking.)
- Add two coarsely chopped onions to the oil and stir. (1 minute)
- Then add chopped garlic and stir. (1 minute)
- Add de-seeded chili and stir. (1 minute)
- Add curry leaves and stir all ingredients in pan for about 2 minutes
We then add the chicken pieces and spread evenly in the pan
- Add 15g of curry powder to the chicken
(sprinkling liberally over the chicken pieces)
- Mix the chicken with the curry powder until well coated.
- At this stage, add 15ml of water
(pouring around the edge of the pan, and then into the center)
Mix briefly (30 seconds)
- Cover and cook for about (5 minutes)
- Lift lid and add another 15ml water to the pan
- Again, cover and cook for about (5 minutes)
- Lift lid and add 2 teaspoons of sea salt (or to taste)
At this stage, cover and cook for (15 minutes)
- Now lift the lid and add 15ml coconut milk (about 1 tablespoon )
- Add thickener to the gravy ( Thickener = 1 Tsp. Cornflour mixed with 10ml water)
- Cover and cook for about (5 minutes)
- Lift lid, and stir for half a minute (30 seconds)
Final cooking stage - cover and cook for 15 minutes
- Mix chicken and gravy and serve on a bed of rice (Basmati rice)
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