Almond Chicken Stir Fry

Contributed By: cpeck
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: Less than 15 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Entree

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Ingredients

Chicken:
1 Egg white
1 tsp Cornstarch
1 Seasoning packet from 1 pkg chicken-flavored ramen noodles
1 lb. Chicken tenders
1 tbsp Vegetable oil
Stir-Fry
1 tbsp Grated fresh gingerroot
2 Garlic cloves, pressed
1/4 cup Slivered almonds, divided
1 tbsp Cornstarch
1 1/2 cups Chicken broth
8 oz Snow peas
1 can Baby corn, drained
1 can Water chestnuts, drained
1/2 tsp Coarsely ground black pepper
Pan Fried Noodle Cake (see cook's notes)

Preparation

1. For chicken, lightly whisk egg white. Add cornstarch and seasoning packet; whisk well. Slice chicken tenders on a bias into 1/2 in pieces. Toss chicken with egg white mixture; set aside.

2. For stir-fry, grate gingerroot. Add pressed garlic and set aside. Place almonds into 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. 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; add to skillet. Bring to a simmer, stirring frequently. Add gingerroot and garlic to skillet; heat until fragrant, stirring frequently. Add vegetables and chicken to skillet; simmer 1-2 minutes or until heated through. Stir in half of the tasted almonds. Serve stir-fry over noodle cake; sprinkle with remaining almonds and black pepper.

Cook's Notes

Pan-Fried Noodle Cake: Place 2 cups water in microwave safe bowl. Microwave on high 2-3 minutes or until boiling; add 2 pkg chicken-flavored ramen noodles. Microwave on High 3 minutes or until softened; drain. Lightly spray saute pan with oil; heat over medium high heat 1-3 minutes or until hot. Combine noodles with 1 tbsp oil and 1 seasoning packet from ramen noodles. Add noodles to pan; gently press to form a cake. Cook 3-4 minutes on each side or until golden brown, cut into wedges.