Contributed By: sewinlove
Pampered Chef
This flavorful stir-fry tastes even more authentic when served over a pan-fried
noodle cake.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Ingredients
CHICKEN
1 Egg white
1 tbsp (15 ml) cornstarch
1 Seasoning packet from 1pkg 8 oz or 85 g) chicken-flavored ramen noodles
1 lb (500 g) chicken tenders
1 tbsp (15 ml) vegetable oil
5 TI R-FRY
1 tbsp (15 ml) grated fresh gingerroot
2 Garlic cloves, pressed
'/4 cup (50 ml) slivered almonds, divided
1 tbsp (15 ml) cornstarch
11/2 cups (375 ml) chicken broth
8 oz( 250 g) snow peas
1 can (about 15 OZ or 398 g) baby corn,
Drained
1 can (8 oz or 199 ml) water chestnuts,
Drained
1/2 tsp (2 ml) coarsely ground black
Pepper
Pan-Fried Noodle Cake (see Chef's corner.)
Preparation
1. For chicken, lightly whisk egg white in Classic Batter Bowl. Add cornstarch and seasoning packet;
whisk well. Slice chicken tenders on the bias into 1/2-in. (l-cm) pieces. Toss chicken with egg
white mixture; set aside.
2. For stir-fry, grate gingerroot into Prep Bowl using Microplane'" Adjustable Grater; add pressed
garlic and set aside. Place almonds into Stir-Fry Skillet; cook and stir over medium-high heat
3-4 minutes or until toasted. Remove almonds from Skillet and set aside.
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3. Prepare Pan-Fried Noodle Cake (see Chef's Corner). As noodle cake cooks, stir-fry chicken. Add oil
to same Stir-Fry Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add coated
chicken pieces to Skillet. Cook and stir 4-6 minutes or until centers of chicken are no longer pink.
Remove from Skillet and keep warm.
4. To finish stir-fry, whisk together cornstarch and broth in Small Batter Bowl; add to Skillet. Bring
to a simmer, stirring frequently. Add gingerroot and garlic to Skillet; heat until fragrant, stirring
constantly. Add vegetables an-d chicken to Skillet; simmer 1-2 minutes or until heated through.
Stir in half of the toasted almonds. Serve stir-fry over noodle cake; sprinkle with remaining
almonds and black pepper.
Cook's Notes
CHEF'S CORNER
Pan-Fried Noodle Cake: Place 2 cups
(500 mL) water into Large Micro-Cooker"'.
Microwave on HIGH 2-3 minutes or until
boiling; add 2 pkg (3 oz or 85 g each)
chicken·f1avored ramen noodles.
Microwave on HIGH 3 minutes or until
softened; drain. Lightly spray (lo-in.f
25-cm) Saute Pan with vegetable oil; heat
.-over medium-high heat 1-3 minutes or
until hot. Combine noodles with 1tbsp
(15 ml) oil and 1 seasoning packet from
ramen noodles. Add nQodles to pan;
gently press to form a cake. Cook 3-4
minutes on each side or until golden
brown. Cut into wedges.
Slicing chicken tenders on a bias
and coating them with egg white
and cornstarch gives them a tender,
velvety texture.
Nutrition Information
Calories: 540
;
Total Fat: 17 g
;
Saturated Fat: 4.5 g
;
Carbohydrates: 63 g
;
Protein: 39 g
;
Sodium: 1190 mg
;
Fiber: 8 g