Thursday, April 7, 2011

Kung Pao Style Chicken and Ramen Noodles

Hi! I came across this recipe yesterday and knew I had to make it for dinner. And it was so good that I am coming out of my bloggy "break" to share it with you! Unfortunately, I didn't take any pictures. I really should have. But...I got the recipe from HERE and she has a beautiful picture of the food.

Kung Pao Style Chicken and Ramen Noodles

3 Tbsp. canola oil
1 lb. boneless, skinless chicken breasts, cut into small cubes
1 red bell pepper
1/2 cup roasted, unsalted peanuts (mine were lightly salted)
3 cloves garlic, minced
1 Tbsp. fresh grated ginger
1/2 - 1 tsp. red pepper flakes (depending on how spicy you like it....I used close to 1 tsp.)
3 1/2 cups chicken broth
4 (3 oz.) packages ramen noodles (throw away seasoning packet)
2 Tbsp. Hoisin sauce
1 Tbsp. rice vinegar
2 tsp. toasted sesame oil
4 green onions, sliced thin

In a large (12 in.) nonstick skillet, heat 2 Tbsp. oil over medium-high heat until rippling. Season chicken with salt and pepper. Add chicken to skillet and cook, stirring occasionally until chicken is cooked thoroughly - about 5-7 minutes. Remove chicken to a medium bowl.

Add 1 Tbsp. oil to skillet. Add red bell pepper and peanuts to skillet. Cook until the bell pepper is softened - about 2 to 3 minutes. Remove the bell pepper and peanuts to the bowl with the chicken. Try to leave as much oil in the pan as possible.

Add the garlic, ginger and red pepper flakes to the still-hot skillet. Cook over medium heat, stirring constantly, for about 1 minute. Add chicken broth to skillet. Break ramen noodles into the broth mixture. Bring to a simmer and break up the noodles as they soften. Cook for 2-4 minutes.

Stir in the hoisin sauce, vinegar, and sesame oil (this worked best with tongs). Continue to simmer for another minute. Add chicken, peanuts and peppers to the skillet. Use tongs to combine everything. Sprinkle with green onions before serving.