Sunday, August 8, 2010

Chicken & Noodles with Orange Sherry Sauce

My husband took me to a more gourmet Asian resturant a few months back, and it is a place I would love to go all the time. Unfortunately, cost is a big issue, so I came up with a similar dish I had there. This is pretty quick and easy and can be changed up with whatever you like, pork, chicken, fish. This really hit the spot and settled my craving.


For the sauce:

2 TBSP cold water
1 tsp cornstarch
1/2 cup dry cooking sherry
1/2 cup orange juice
4 TBSP soy sauce
2 TBSP sesame oil
2 TBSP hoisin sauce
1 - 2 TBSP chili paste with garlic (or to taste-however spicy you like it)
1 tsp grated fresh ginger

In a small saucepan, disolve the cornstarch in water. Stir in the remaining ingredients. Cook on low heat stirring occassionly until thickened.

To complete the recipe:

1 TBSP canola oil
3-4 chicken breasts, cubed
1 chopped green bell pepper
4 chopped green onions
2 tsp minced garlic
salt & pepper to season
egg noodles or asian rice noodles

Heat oil in a sauté pan. Cook chicken throughly and at the last few minutes of cooking, add remaining ingredients.  While chicken is cooking, drop noodles into boiling water, until cooked.  Drain noodles & add to a large serving bowl. Top with chicken, then add the sauce.

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