Thursday, June 6, 2013

Thai chicken and noodles stir fry

Thai food does not tend to be among my favorites. I don't find it bad, just not quite as good as some other cuisines. This is my first attempt at Thai stir fry, with the guidance of America's Test Kitchen. It wasn't bad, but again, not my favorite taste world.

12 oz chicken breast
1 tsp baking soda
8 oz wide rice noodles
0.25 cup vegetable oil
0.25 cup oyster sauce
1 tbsp plus 2 tsp soy sauce
2 tbsp dark brown sugar
1 tbsp white vinegar
1 tsp molasses
1 tsp fish sauce
3 garlic cloves
3 eggs
10 oz broccolini

Cut chicken breasts in half, then cut against the grain into 0.5-cm slices. Mix with 2 tbsp water and 1 tsp baking soda in a bowl. Set aside for 15 minutes.

Cut broccolini florets into 1-inch pieces, stalks into 0.5-inch slices diagonally.

Bring six cups of water to a boil and pour water over rice noodles in a large bowl, stirring immediately to ensure they do not stick together. Soak for 8 minutes, stirring once halfway. Drain and rinse with cold water, toss with 2 tsp vegetable oil.

Whick oyster sauce, molasses, brown sugar, soy sauce, fish sauce and vinegar together in a bowl. Set aside. Rinse chicken when 15 minutes are up.

Slice garlic cloves into thin slices. Heat 2 tsp oil in a skillet over high heat, add garlic slices and brown lightly. Add chicken and 2 tbsp of sauce mixture, toss to coat and cook without stirring for 90 seconds, flip and cook for another 90 seconds. Push chicken to side of skillet.

Add two tsp oil and the three eggs to empty side of skillet, stirring them in the pan lightly to create a white and yellow streaked scramble. Mix with chicken, cook until eggs are done and set aside chicken and egg mix in a separate bowl.

Add 2 tsp oil and add the broccolini with 2 tbsp sauce mixture. Cover for 1 minute, then cook for 2-3 minutes uncovered until brown in spots. Add to chicken and egg mix.

Heat 2 tsp oil in the empty skillet and add half of the cooked rice noodles and 2 tbsp of sauce mix. Toss to coat and cook about 2 minutes, stirring halfway, until brown in spots. Repeat with other half of noodles. Combine everything back in the skillet. Heat through and serve with chile vinegar (I used Sriracha and vinegar mix).

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