Chicken & Broccoli With Crispy Noodles
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
46
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Sherry (dry)1 tbsp
Cornstarch1 tbsp
Ginger (grated peeled fresh)1 cup
Vegetable Oil110 g
Rice Stick (thin)1 cup
Almond (skinless)3 cup
Kecap ManisDirections:
1
In a large bowl, whisk together the sherry and cornstarch
2
Add the ginger, then add the chicken pieces and stir to coat
3
Set aside
4
Heat the oil in a wok or a 12-inch skillet over high heat until it reaches 350 degrees on a deep-fat thermometer
5
The rice sticks cook almost instantly, so have a slotted spoon and paper towels ready before you start
6
Take a handful of rice sticks, break into 2- to 3-inch pieces, and drop into the hot oil
7
They should puff immediately and become opaque—remove them as soon as they do to prevent burning and drain on the paper towels
8
Repeat, bringing the oil back to 350 degrees before you add more rice sticks, until all of them are cooked
9
Pour off all but 2 tablespoons of the oil and return the pan to the heat
10
When the oil is shimmering, add the chicken, broccoli, and almonds and cook, stirring frequently, until the chicken is lightly browned all over, about 3 minutes
11
Add the kecap manis and chicken stock and bring to a boil, stirring
12
Reduce the heat to medium-low, cover, and simmer until the chicken is cooked through and the broccoli is tender, 3 to 4 minutes; add a little more stock if the mixture becomes too dry
13
Divide the chicken and broccoli among the plates, top with the crispy noodles, and serve
14
In a large bowl, whisk together the sherry and cornstarch
15
Add the ginger, then add the chicken pieces and stir to coat
16
Set aside
17
Heat the oil in a wok or a 12-inch skillet over high heat until it reaches 350 degrees on a deep-fat thermometer
18
The rice sticks cook almost instantly, so have a slotted spoon and paper towels ready before you start
19
Take a handful of rice sticks, break into 2- to 3-inch pieces, and drop into the hot oil
20
They should puff immediately and become opaque—remove them as soon as they do to prevent burning and drain on the paper towels
21
Repeat, bringing the oil back to 350 degrees before you add more rice sticks, until all of them are cooked
22
Pour off all but 2 tablespoons of the oil and return the pan to the heat
23
When the oil is shimmering, add the chicken, broccoli, and almonds and cook, stirring frequently, until the chicken is lightly browned all over, about 3 minutes
24
Add the kecap manis and chicken stock and bring to a boil, stirring
25
Reduce the heat to medium-low, cover, and simmer until the chicken is cooked through and the broccoli is tender, 3 to 4 minutes; add a little more stock if the mixture becomes too dry
26
Divide the chicken and broccoli among the plates, top with the crispy noodles, and serve