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Home > Recipes
Recipes from Pilgrim's Kitchen
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Quick Chicken And Noodles Stir Fry
National Chicken Council
Ingredients:
6 boneless, skinless chicken thighs (about 1-1/2 pounds)
1 quart water
1 teaspoon salt
2 packages (3 ounces each) chicken-flavored oriental soup
1/4 cup canola oil
2 cloves garlic, minced
1 medium onion, sliced thin
2/3 cup thinly-sliced carrots
1 cup diagonally-cut celery
2 cups thinly-sliced cabbage
1/4 chicken broth, warmed
Directions:
Cut chicken into 1/2-inch strips. In saucepan, place water and salt and bring to a boil over high heat. Add noodles (without flavor packets), stir to separate and cook about 2 minutes. Drain noodles and set aside. In large deep frypan or wok, place oil and heat to medium temperature. Add garlic and onion; stir-fry until onion is clear, about 4 minutes. Increases heat to high and add chicken, continuing to stir-fry until chicken is done, about 6 minutes. Push all ingredients to side or pan or wok and add in center of pan carrots, celery and both flavor packets. Stir and cook about 2 minutes. Add cabbage and mix all ingredients together; stir-fry about 2 minutes more. Add cooked noodles and chicken broth, mixing well until heated through, about 2 more minutes. Serve immediately with wide, crisp oriental noodles as garnish. Makes 4 Servings. |
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