Rita's Chinese Chicken
chicken, chinese, poultry
1 -
1 1/2 lb chicken breast fillets --
1 cut into strips
1 tablespoon dry sherry
1 teaspoon soy sauce
1 tablespoon cornstarch
1/2 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
2 tablespoon soy sauce
1 tablespoon chinese vinegar
1 tablespoon dry sherry
3 tablespoon water
1/2 cube knorr chicken bouillon
2 teaspoon sugar
2 teaspoon cornstarch
2 pkg ramen noodle soup
3 carrots -- scraped & sliced
1 large green bell pepper
1 large red bell pepper
1 large onion
RITA TAULE - BTVC62A-----
MARINADE-----
COOKING SAUCE-----
Stir together marinade ingredients and add chicken. Marinate for at least 2 hours.
Heat some vegetable oil in skillet and saute bell peppers, onion and carrots until al-dente. Place in large saucepan. Using same skillet, stir-fry chicken. When browned, place into large saucepan. Add about 3 cups of water to the skillet and start deglazing pan. Then add the noodles from the two ramen packages and simmer until noodles start to separate. Don't add too much water though. Once softened, pour noodles over chicken and mix together.
Add the cooking sauce and let simmer for about 20 minutes.
Recipe By :
Yield: 4 servings