Lemon-Ginger Chicken with Puffed Rice Noodles

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Lemon-Ginger Chicken with Puffed Rice Noodles."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/lemon-ginger-chicken-with-puffed-rice-noodles-recipe.htm>  21 November 2008.

Lemon-Ginger Chicken with Puffed Rice Noodles Photo
Lemon-Ginger Chicken with Puffed Rice Noodles
Yield: Makes 4 servings
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Ingredients:
Vegetable oil for frying

4
ounces rice noodles, broken in half

3
boneless skinless chicken breasts, cut into 2-1/2X1-inch strips

1
stalk lemongrass, cut into 1-inch pieces*

3
cloves garlic, minced

1
teaspoon finely chopped fresh ginger

1/4
teaspoon ground red pepper

1/4
teaspoon black pepper

1/4
cup water

1
tablespoon cornstarch

2
tablespoons peanut oil

6
ounces fresh snow peas, ends trimmed

1
can (8-3/4 ounces) baby corn, drained and rinsed

1/4
cup chopped fresh cilantro

2
tablespoons packed brown sugar

2
tablespoons fish sauce

1
tablespoon light soy sauce



Preparation:
1.
Heat 3 inches vegetable oil in wok or Dutch oven until oil registers 375°F on deep-fry thermometer. Fry noodles in small batches 20 seconds or until puffy, holding down noodles in oil with slotted spoon to fry evenly. Drain on paper towels; set aside.

2.
Combine chicken, lemongrass, garlic, ginger, red pepper and black pepper in medium bowl. Combine water and cornstarch in small bowl; set aside.

3.
Heat wok over high heat 1 minute. Drizzle peanut oil into wok and heat 30 seconds. Add chicken mixture; stir-fry 3 minutes or until cooked through.

4.
Add snow peas and baby corn; stir-fry 1 to 2 minutes. Stir cornstarch mixture; add to wok. Cook 1 minute or until thickened.

5.
Add cilantro, brown sugar, fish sauce and soy sauce; cook until heated through. Discard lemongrass. Serve over rice noodles.





This recipe appears in: Thai