Compare Versions
Aug 31, 2008 at 02:39PM vs Aug 31, 2008 at 02:52PM
Chinese Noodles without Noodles
- ½ lb chicken breasts, sliced into thin strips
-
- 1 tsp chopped fresh ginger
-
- 1 c. chicken bouillon
-
- handful pea pods (NOT peas)
- )
- 1 tbsp. cornstarch
-
Cook chopped fresh ginger in wok. Add sliced chicken & cook until not pink. Put chicken on warmed plate in oven. Lightly fry pea pods for 1 min. Add ¾ c. of bouillon into pea pods & cook till done. Then mix ¼ c. of bouillon into cornstarch; mix so all smooth. Add cornstarch mixture to peas and cook till thick. Pour over chicken. - .
- 2 pounds chicken breast
-
- 1 package snap peas
-
- bunch of carrots
-
- 1 tbsp. fresh ginger
-
- 1 c. chicken bouillon
Put oven on warm. Fry ginger 1 min in oil. Add sliced chicken breasts, cook until done. Put on a platter in the oven. Snap off ends of pea pods and peel and slice carrots. Boil carrots about 5 mins until crispy done. Put pea pods in pan (add tbsp. more oil). Fry about 1 min. Drain carrots and add. Pour in almost a whole cup bouillon. Cook vegetables until done. Take the 1/4 c. bouillon leftover and put in tbsp. of cornstarch and mix until no lumps and add to vegetables. Cook until thickened and pour over chicken. Serve with rice.
.
You can also do this as a vegetable recipe with broccoli, carrots or cauliflower. In this case don’t bother with the cornstarch.