3 tbs canola oil, divided
2-3 boneless, skinless chicken breasts, cubed
1 red bell pepper, sliced into thin strips
1/2 c roasted unsalted peanuts
3 garlic cloves, minced
1 tbs grated ginger
1/2 tsp red pepper flakes
3 1/2 chicken broth
4 ramen noodle packages (discard seasoning packets)
2 tbs hoisin sauce
1 tbs rice vinegar
2 tsp sesame oil
4 green onions, sliced thin
Heat 2 tbs canola oil in a skillet until hot and rippling. Season chicken lightly with salt and pepper. Add cubed chicken to pan in a single layer and cook, stirring occasionally, until chicken is browned and cooked through, 5-7 minutes. Remove chicken to a medium bowl.
Add remaining oil to skillet and re-heat. Add red bell pepper and peanuts and cook 2-3 minutes. Remove to chicken bowl, trying to leave as much oil as possible behind in the skillet.
Add garlic, ginger, red paper flakes and cook over medium heat, stirring constantly, for about 30 seconds to 1 minute. Stir in chicken broth. Break the bricks of ramen into small chunks and add to skillet. Bring mixture to a simmer and cook, tossing ramen with tongs to separate until ramen is tender, but there is still some liquid in the pan, about 2-4 minutes.
Stir in hoisin sauce, vinegar, and sesame oil and continue to simmer until sauce is slightly thickened, about 1 minute. Stir in chicken, pepper, and peanuts. Sprinkle with green onion before serving.
From Melskitchencafe.com
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