Meals Matter

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Contributed By: sewinlove
Pampered Chef

This flavorful stir-fry tastes even more authentic when served over a pan-fried noodle cake.

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.

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.

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