Chicken stir-fry with rice noodles

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Our family favorite – this particular dish doesn’t need any recipes.  Ignore the basic rules and follow the instincts till you get the final picture. And you get your all you need servings in just one dish. Most of the ingredients are visible except the core ingredient, the sauce. Everything lies in the consistency of the sauce. It’s not any difficult at all. When you prepare the sauce try to balance the taste is the key. Happy cooking 🙂

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This is my version of the Chinese rice noodles, easy to prepare no mess method. I usually get bored when I see pans and bowls piling up around whenever I bring Chinese menu on the table 🙂 So I tweaked a bit, bend some rules and decided to find a no mess method. It clicked well, a big hit indeed!

Chicken
2 cups thinly sliced boneless skinless chicken
2 tbsp all purpose flour
Hint of ground pepper
Salt to taste
Combine everything well. Keep it aside

Vegetables
¼ cup baby bokchoy, thinly sliced [save the leaves for soups]
¾ cup broccoli
½ cup mushroom
½ cup red bell pepper

For the sauce
¼ cup dark soy sauce
1 tsp corn flour
2 tbsp rice vinegar
1 tsp dark molasses
1 tsp honey
1 tbsp minced garlic
1 tbsp minced green onion
¼ cup water or chicken stock
Mix everything well. Adjust the taste based on your likes. Keep it aside

Here’s the preparation goes;

  1. Heat oil in a pan, shallow fry the chicken small batches at a time. Transfer it to another bowl.
  2. In the same pan, add the sauce mixture. Heat it to a point where it starts boiling. Add the cooked chicken and combine everything. Add the vegetables. Cover the pan and allow the vegetables to cook roughly. Add green onions in the end. Add more sauce if you would like. Enjoy!
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