Chicken & Broccoli with Crispy Noodles

Name: Chicken & Broccoli with Crispy Noodles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters skinless almonds or raw cashews; 680 grams broccoli (1-2 heads), cut into small florets, stalks reserved for another use; 177 milliliters Chicken Stock, plus more if needed; 1 Tbsp cornstarch; 1 Tbsp dry sherry; 1 Tbsp grated peeled fresh ginger; 113 grams thin rice sticks or rice noodles; 907 grams boneless, skinless chicken breasts, cut into 1-inch chunks; 177 milliliters kecap manis or 3/4 cup soy sauce mixed with 1/4 cup packed dark brown sugar; 237 milliliters vegetable oil

You can never have too many main course recipes, so give Chicken & Broccoli with Crispy Noodles a try. This recipe makes 6 servings with 416 calories, 42g of protein, and 14g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up almonds, sherry, rice noodles, and a few other things to make it today. To use up the soy sauce you could follow this main course with the Lemon Cornmeal Cakes with Lapsang Souchong Chocolate Sauce as a dessert.

Instructions

In a large bowl, whisk together the sherry and cornstarch.

Ingredients you will need

Corn Starch

Sherry

Equipment you will use

Whisk

Bowl

Add the ginger, then add the chicken pieces and stir to coat. Set aside.

Ingredients you will need

Chicken Pieces

Ginger

Heat the oil in a wok or a 12-inch skillet over high heat until it reaches 350 degrees on a deep-fat thermometer. The rice sticks cook almost instantly, so have a slotted spoon and paper towels ready before you start. Take a handful of rice sticks, break into 2- to 3-inch pieces, and drop into the hot oil. They should puff immediately and become opaque—remove them as soon as they do to prevent burning and drain on the paper towels. Repeat, bringing the oil back to 350 degrees before you add more rice sticks, until all of them are cooked.

Ingredients you will need

Rice

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Kitchen Thermometer

Frying Pan

Wok

Pour off all but 2 tablespoons of the oil and return the pan to the heat. 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.

Ingredients you will need

Broccoli

Almonds

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Add the kecap manis and chicken stock and bring to a boil, stirring. 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.

Ingredients you will need

Stock