This stir-fry is a great one pan meal. I’ve made it many times, making tweaks each time, and it never fails to impress my guests. The entree is a one dish wonder that stores well for a few days in the fridge, reheats perfectly and fills the craving for take out.
Tip: I used olive oil, as that’s what I usually have on hand, but you can use vegetable oil or canola oil. I’ve used all three with success.
Serves: 4 servings (about 1 cup each)
Ingredients:
-olive oil for frying
-1 lb of chicken tenderloins, pressed flat and chopped
-3 cups of broccoli florets
-2 tablespoons of chopped garlic
-3 egg whites
-the juice of half a lime, plus lime wedges to garnish
-3 tablespoons of lower sodium soy sauce, to taste
-7 oz of thick, flat rice noodles, not dried (I’ve used the thin ones before, but they do not produce the same result. I highly recommend using the thick ones. The ingredients are just too chunky for the small ones).
Directions:
Press the chicken flat with a rolling pin and cut into chunks.
Heat a dash of oil in a large frying pan or wok (if you have one, I don’t) and add the chicken. Cook for about 4 minutes over medium-high heat or until browned, but not cooked all the way through (it gets added back into the pan later, if it gets overcooked, it will be dry).
Remove the chicken from the pan, and set aside.
Add another dash of oil and the broccoli. When the broccoli is tender, remove it from the pan and set aside.
Add a little more oil if needed, and sautée the garlic. Toss it onto the broccoli and wipe out the pan.
Add the egg whites and cook through. Then add the chicken and broccoli, followed by the rice noodles. Squirt in the lime juice and mix.
Drizzle on the soy sauce, and heat over medium heat until chicken is cooked through.
Serve onto plates and add the sesame seeds. Garnish with a lime wedge.
This was adapted from a stir-fry recipe created by Chef Gordon Ramsey.
