Chicken Recipes

TANGY CHICKEN

There are few cooking concepts that are better suited to today’s busy lifestyle than the all-in-one stir-fry. This delicious example has a Southeast Asian influence.

INGREDIENTS
10 ounces Chinese egg noodles
2 tablespoons vegetable oil
3 scallions, chopped
1 garlic clove, crushed
1-inch piece fresh ginger, peeled and grated
1 teaspoon hot paprika
1 teaspoon ground coriander
3 chicken breasts, boned and sliced
1 cup sugar-snap peas, trimmed
4 ounces baby corn, halved
8 ounces fresh beansprouts
1 tablespoon cornstarch
3 tablespoons soy sauce
3 tablespoons lemon juice
1 tablespoon sugar
3 tablespoons chopped fresh cilantro or scallion tops, to garnish

SERVES 4

1. Bring a large saucepan of salted water to a boil. Add the egg noodles and cook according to the instructions on the package. Drain, cover and keep warm.

2. Heat the oil in a wok or large frying pan. Add the scallions and cook over low heat. Mix in the next five ingredients, then stir-fry for 3—4 minutes. Add the next three ingredients and steam briefly. Add the noodles.

3. Combine the cornstarch, soy sauce, lemon juice and sugar in a small bowl. Add to the wok or pan and simmer briefly to thicken. Serve garnished with chopped cilantro or scallion tops.