STIR-FRIED CHICKEN WITH BOK CHOY AND CRISPY NOODLE CAKE

STIR-FRIED CHICKEN WITH BOK CHOY AND CRISPY NOODLE CAKE image

Categories Chicken

Yield 4 people

Number Of Ingredients 27

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Ingredients

Noodle Cake
9 ounces Chinese egg noodles (fresh)
1 teaspoon salt
2 scallions , sliced thin
4 tablespoons vegetable oil
Stir-Fry Sauce
1/4 cup low-sodium chicken broth
2 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon cornstarch
1/4 teaspoon red pepper flakes
Sauce whisk together set aside.
Chicken and Vegetables
1 pound boneless, skinless chicken breasts , patted dry with paper towels, trimmed, and cut into 1-inch squares
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons toasted sesame oil
1 tablespoon cornstarch
1 tablespoon unbleached all-purpose flour
1 tablespoon minced fresh ginger
1 medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
8 teaspoons peanut oil or vegetable oil
1 small head bok choy , stalks sliced on the bias into 1/4-inch slices, and greens cut into 1/2-inch strips
1 small red bell pepper , cut into 1/4-inch strips
Noodle cake 3 qt water boiling cook noodles and salt 2 to 3 min(do not overcook). Drain thoroughly through a colander. Toss scallions into noodles in the colander set aside. Toss the chicken with the soy sauce and sherry; set aside.

Steps:

In a large bowl, whisk together the sesame oil, cornstarch, and flour; set aside. In a small bowl, mix ginger, garlic, and 1 teaspoon peanut oil; set aside. While the chicken marinates, cook noodle cake. Heat 2TAB of oil in 12-inch nonstick skillet over medium until shimmering. Spread noodles evenly on bottom of skillet and press with spatula to flatten. Cook until crisp 5 to 8 minutes. Use plates to invert noodle cake. Add the remaining 2 tablespoons vegetable oil to the skillet; swirl to coat. Cook second side, about 5 to 8 minutes. Slide noodle cake onto a cutting board and let sit for at least 5 minutes before slicing into wedges and serving. (The noodle cake can be transferred to a wire rack set over a baking sheet and kept warm in a 200-degree oven for up to 20 minutes) Stir the marinated chicken into the sesame oil-cornstarch mixture Heat 2 teaspoons peanut oil in a 12-inch nonstick skillet over high heat until smoking; add half of the chicken to the skillet in a flat, even layer. Cook, without stirring, but gently separating the pieces, until golden brown on the first side, about 1 minute; turn the chicken pieces and cook until lightly browned on the second side, about 30 seconds. Transfer the chicken to a clean bowl. Repeat with an additional 2 teaspoons peanut oil and the remaining chicken; cover to keep warm. Add the remaining 1 tablespoon peanut oil to the now-empty skillet and return to high heat until just smoking. Add the bok choy stalks and red bell pepper and cook until lightly browned, 2 to 3 minutes. Push the vegetables to the sides - clear the center add garlic-ginger mixture cook mashing mixture until fragrant 20 seconds, stir continue to cook until the stalks tender-crisp 30 sec Stir in the bok choy greens about 30 seconds. Return the chicken to the skillet. Whisk sauce, then add to the skillet, tossing constantly, until sauce is thickened and the chicken is heated through,30 seconds.