THAI CHICKEN & EGG NOODLES 30ml Olive Oil 4 Chicken Breast fillets, sliced 250ml Chicken Stock 35ml Soft Brown Sugar 25ml Lime or Lemon Juice 6 Spring Onions, thinly sliced 2 Cloves of Garlic, crushed 20ml Fresh, grated Ginger 1 Red Chilli, seeded & chopped 25ml Sherry or Apple Juice 5ml Cornflour, mixed with water to form a paste Salt & Freshly Ground Black Pepper to taste 30ml Fresh, Chopped Coriander 250g Thin Egg Noodles Heat AMC 24cm Fry Pan over medium temperature until Visiotherm is just below frist red area. Also bring 2.5 litres water, with salt added, to the boil in AMC 24cm High or Pasta Perfecto. Heat oil in pan and fry chicken on both sides until just brown, but not overcooked. Spoon out and set aside. Turn temperature down to lowest setting. Pour stock, sugar and lime or lemon juice into unit. Stirto dissolve sugar. Bring to the boil and add spring onions, garlic, ginger and chilli. Simmer sauce for 3 - 5 minutes. Stir in sherry or juice, and mix cornflour into sauce. Simmer gently, until sauce thickens. Season, return chicken to sauce and heat through. Sprinkle with coriander. Boil pasta in water and drain well. (The egg noodles boil for only a few minutes, so take care to overcook them) Serve individual portions of pasta and spoon sauce over. Elmarie
Posted on: Wed, 24 Jul 2013 07:32:57 +0000
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