Sunday, 12 July 2009
The 21st Century Housewife's© Spicy Chicken with Noodle and Vegetable Stir Fry
I love baby vegetables. They are gorgeous and taste wonderful in just about anything. I particularly like them in stir fry recipes. These little courgettes (zucchini) caught my eye in the store the other day and I just could not resist them.
I decided to make a stir-fry with noodles but to serve the chicken breasts on the side (as opposed to sliced up in with the noodles) as I thought it would make for a nice change in presentation from an ordinary everything in together stir-fry dish.
I’m really hooked on the Waitrose Balsamic and Oregano dressing I talked about in the entry before this one, so decided to use it as a marinade for the chicken. Of course, feel free to use your own favourite balsamic vinegar dressing if you prefer. This would also be delicious if you used a Hoisin-style sauce as a marinade.
To serve four people you need:-
4 skinless boneless chicken breasts
3 to 4 tablespoons Waitrose Balsamic and Oregano dressing
or ready prepared Hoisin-style sauce
1 – 2 tablespoons sesame oil
1 small red onion, peeled and thinly sliced
1 red pepper, de-seeded and sliced
1 package baby courgettes (zucchini) topped and tailed and sliced in half lengthwise
a generous handful of snow peas or mange tout
1 – 2 tablespoons soy sauce
1 tablespoon sesame oil
4 “nests” of Chinese egg noodles
Brush the chicken breasts with the dressing or hoisin sauce and roast in the oven in a large baking dish at about 375℉ (160℃ ) for thirty to forty minutes, turning once half way through. The chicken is done when the juices run clear and there is no pink inside.
Meanwhile, prepare the vegetables.
When the chicken is nearly done, remove it from the oven and cover with foil to keep warm. Heat 1 – 2 tablespoons of sesame oil in a medium frying pan and stir fry the onion, red pepper and courgettes for three to five minutes.
While they are cooking, prepare the noodles according to package directions. Drain as directed and toss in about 1 tablespoon of sesame oil. Set aside.
Add the snow peas to the stir-fry and toss just to warm them through. Add the soy sauce and stir it through the mixture.
Put a chicken breast and each plate. Divide the noodles between the plates and serve the vegetables on top of them.