THAI CHICKEN AND EGG NOODLES
30 ml Olive Oil
4 Chicken Breast fillets, sliced
250 ml Chicken Stock
35 ml Soft Brown Sugar
25 ml Lime or Lemon Juice
6 Spring Onions, thinly sliced
2 Cloves of Garlic, crushed
20 ml Fresh, grated Ginger
1 Red Chilli, seeded & chopped
25 ml Sherry or Apple Juice
5 ml Cornflour, mixed with water to form a paste
Salt and Freshly Ground Black Pepper to taste
30 ml Fresh, Chopped Coriander
250 g Thin Egg Noodles
Heat AMC 24cm Fry Pan over medium temperature until Visiotherm is just below frist red area. Also bring 2.5 litres water, with salt added, to the boil in AMC 24cm High or Pasta Perfecto.
Heat oil in pan and fry chicken on both sides until just brown, but not overcooked. Spoon out and set aside. Turn temperature down to lowest setting.
Pour stock, sugar and lime or lemon juice into unit. Stirto dissolve sugar. Bring to the boil and add spring onions, garlic, ginger and chilli. Simmer sauce for 3 – 5 minutes.
Stir in sherry or juice, and mix cornflour into sauce. Simmer gently, until sauce thickens. Season, return chicken to sauce and heat through. Sprinkle with coriander.
Boil pasta in water and drain well. (The egg noodles boil for only a few minutes, so take care to overcook them)
Serve individual portions of pasta and spoon sauce over.
Resep geplaas deur Diane Roode Hancox-
Hier is ‘n heerlike Thai resep uit my AMC resepteboek.