Rita's Chinese Chicken
Yield
6 servingsPrep
2 hrsCook
35 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
chicken breasts
fillets, cut into strips |
|
| Marinade | |||
| 1 | tablespoon |
sherry
dry |
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 1 | tablespoon |
cornstarch
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
white pepper
|
|
| 1 | teaspoon |
sesame oil
|
|
| 1 | teaspoon |
garlic
minced |
|
| 1 | teaspoon |
ginger
fresh, grated |
|
| Cooking sauce | |||
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
vinegar
chinese |
|
| 1 | tablespoon |
sherry
dry |
|
| 3 | tablespoons |
water
|
|
| ½ | cube |
chicken bouillon cubes
|
|
| 2 | teaspoons |
sugar
|
|
| 2 | teaspoons |
cornstarch
|
|
| Other ingredients | |||
| 2 | packages |
soup, ramen noodles
|
* |
| 3 | each |
carrots
scraped and sliced |
|
| 1 | large |
green bell peppers
|
|
| 1 | large |
sweet red bell peppers
|
|
| 1 | large |
onions
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
chicken breasts
fillets, cut into strips |
|
| Marinade | |||
| 15 | ml |
sherry
dry |
|
| 5 | ml |
soy sauce, tamari
|
|
| 15 | ml |
cornstarch
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
white pepper
|
|
| 5 | ml |
sesame oil
|
|
| 5 | ml |
garlic
minced |
|
| 5 | ml |
ginger
fresh, grated |
|
| Cooking sauce | |||
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
vinegar
chinese |
|
| 15 | ml |
sherry
dry |
|
| 45 | ml |
water
|
|
| 0.5 | cube |
chicken bouillon cubes
|
|
| 1E+1 | ml |
sugar
|
|
| 1E+1 | ml |
cornstarch
|
|
| Other ingredients | |||
| 2 | packages |
soup, ramen noodles
|
* |
| 3 | each |
carrots
scraped and sliced |
|
| 1 | large |
green bell peppers
|
|
| 1 | large |
sweet red bell peppers
|
|
| 1 | large |
onions
|
|
Directions
Stir together marinade ingredients and add chicken. Marinate for at least 2 hours.
Heat some vegetable oil in skillet and sauté bell peppers, onion and carrots until al-dente. Place in large saucepan. Using same skillet, stir-fry chicken.
When browned, place into large saucepan. Add about 3 cups of water to the skillet and start deglazing pan.
Then add the noodles from the two ramen packages and simmer until noodles start to separate. Don't add too much water though. Once softened, pour noodles over chicken and mix together.
Add the cooking sauce and let simmer for about 20 minutes.
