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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Great dish I found out of Dad's Own Cookbook. I have modified it slightly and it is always a big hit in my house. Takes some prep work but it is worth it in the end! Ingredients:
4 boneless chicken breasts, cubed |
3/4 lb spaghetti or 3/4 lb thin noodles |
1 teaspoon curry powder |
1 teaspoon chinese five spice powder |
8 tablespoons soy sauce |
8 tablespoons white wine or 8 tablespoons sherry wine |
2 tablespoons honey |
1 medium onion, sliced thin |
4 cloves garlic, minced |
2 carrots, grated or quartered |
1 cup peas |
4 slices ham, sliced or cubed |
5 teaspoons olive oil |
1/2 cup cashews (optional) |
Directions:
1. Bring water to boil for noodles, cook until tender, drain& toss with a little olive oil and set aside.
2. In small skillet over low heat, slightly brown cahsews- watch carefully; remove from heat.
3. While noodles are cooking, mix curry, 5 spice, soy, wine (or sherry) and honey.
4. In seperate bowl, combine garlic and carrots (peas only if frozen).
5. Heat 2 tbsp.
6. oil in large skillet on high until it just smokes- about 1 1/2 mins.
7. Add onion and stir fry for 2 mins.
8. Add garlic and carrot (peas only if frozen) and cook 1 min.
9. Put veggies in a bowl and set aside.
10. Wipe out pan and return to heat.
11. Add remaining oil, then chicken and stir fry until opaque.
12. Add the ham and cook 1 min more.
13. Add veggies and noodles to the pan and toss gently.
14. Add peas if not frozen and cashews.
15. Pour sauce mixture over and toss again, turn off heat.
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