INGREDIENTS:
- 1 large chicken breast, diced into 1/2-inch pieces
- 2 tablespoons corn starch
- 1 egg white
- 1-1/2 to 2 cups assorted veggies (carrots, water chestnuts, snow peas, broccoli, green beans), washed and diced into bite-size pieces
- 1/4 cup soy sauce
- 1/4 cup thai peanut sauce
- 4 tablespoons grapeseed or peanut oil
- 1/2 lb. thai rice noodles (or linguine)
DIRECTIONS:
1. Velvet the chiken: Whisk together the corn starch and egg white in a medium glass bowl. Add the diced chicken, tossing to coat, and let rest half an hour.
2. Bring a large pot of water to a boil for the noodles. Heat a wok over high heat. Add the oil to the wok, heat until just smoking, and then carefully add the chicken, stirring constantly until chicken just turns white (less than a minute). Remove chicken to a platter.
3. Add the noodles to the boiling water, stir.
4. Add the veggies to the wok, cooking and stirring constantly until crisp-tender, 3-4 minutes. Add the chicken back in, stirring constantly for 2-3 minutes more. Add the soy sauce and peanut sauce, stir. Drain the noodles and add to the wok, tossing well to coat with sauce.
Source: Vermont Cookie
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