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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Stir fried chicken thighs with vegetables and pan fried noodles Ingredients:
4 tbsp peanut oil |
11 1/2 oz chicken thigh meat only, cubed |
1/2 tsp garlic powder |
1/4 tsp garlic salt |
1/4 tsp crushed red pepper flakes |
2 green onions, chopped |
8 oz green beans, trimmed and cut to 2 in lengths |
1 large carrot, peeled and thinly sliced |
4 tbsp oyster sauce |
1/2 tsp salt |
1/4 tsp black pepper |
1/4 cup chicken broth |
2 cups yakisoba noodles, with seasonings |
2 tbsp peanut oil |
Directions:
1. In a hot pan, add peanut oil. When oil is very hot, turn down heat slightly and stir fry chicken. Season chicken with garlic powder, garlic salt and pepper flakes. Continue stir frying, adding green onions when almost finished cooking. Place in large bowl and set aside. Retain the oil and other liquids in pan.
2. Heat oil and liquids and when hot enough, add beans and stir fry, coating well with oil and liquids; cook for 2 minutes. Add sliced carrots, continue stir frying for additional 1 minute. Add oyster sauce, salt and pepper. After coating well, add broth and cover for about 2 minutes. Combine with cooked chicken.
3. In the same pan, adding peanut oil if needed, begin stir frying noodles. After noodles separate and are starting to brown, add chicken broth and continue stir frying and turning noodles. When noodles are browned and cooked, add chicken-vegetable mixture and combine.
4. Serve while hot.
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