Chinese: Oriental Pistachio Chicken
Nothing is like a Chinese stir-fry when it comes to 'Quick, Easy and Delicious"!
Yield
8 servingsPrep
20 minCook
20Ready
40Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken breasts
halved, boned and skinned |
|
| 1 | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
paprika
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 3 | tablespoons |
safflower oil
|
|
| 2 | cups |
beef stock
|
|
| 2 | teaspoons |
cornstarch
|
|
| ⅓ | cup |
red wine
dry |
*
|
| 2 | tablespoons |
oyster sauce
|
|
| 4 | each |
scallions, spring or green onions
including tops, chopped |
|
| ¼ | cup |
pistachio nuts
shelled |
|
| 1 | x |
rice noodles
chinese |
*
|
| 1 | x |
pistachio nuts
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken breasts
halved, boned and skinned |
|
| 5 | ml |
garlic powder
|
|
| 5 | ml |
paprika
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 45 | ml |
safflower oil
|
|
| 473 | ml |
beef stock
|
|
| 1E+1 | ml |
cornstarch
|
|
| 79 | ml |
red wine
dry |
*
|
| 3E+1 | ml |
oyster sauce
|
|
| 4 | each |
scallions, spring or green onions
including tops, chopped |
|
| 59 | ml |
pistachio nuts
shelled |
|
| 1 | x |
rice noodles
chinese |
*
|
| 1 | x |
pistachio nuts
optional |
*
|
Directions
Season chicken breasts with garlic powder, paprika, salt and pepper.
Sauté chicken in oil over medium-high heat.
In saucepan, combine beef broth, cornstarch, wine and oyster sauce.
Heat to boiling and simmer for 10 minutes.
Add green onions and ¼ cup pistachios.
Prepare rice noodles according to package directions.
Place noodles on heated serving dish, top with chicken breasts and pour sauce over all.
Garnish with additional pistachios.
