Ingredients :
- 3 oz breaded chicken thigh
- 2 oz rice noodles
- 1/4 cup broccoli
- 2 tbsp red pepper
- 2 tbsp portabella mushroom
- 2 tbsp low sodium soy sauce
- 1 tbsp orange concentrate
- 1 tsp brown sugar
- 1 tsp sesame oil
- 1/4 tsp allspice
- 1/4 tsp ginger
- 1/8 tsp garlic salt
Method :
- Bring pot of water to rolling boil. Heat wok to medium heat.
- Add noodles to water, cook for 9-11 minutes until soft.
- Mix together orange concentrate, 1 tbsp soy sauce, brown sugar, 1/2 tsp sesame oil, allspice, garlic salt, and ginger. Whisk together.
- Add chicken thigh to wok with sauce, stir often and cook until chicken reaches 165°F. BE CAREFUL NOT TO BURN SAUCE.
- Wash all veggies and dice.
- When chicken is cooked, remove and plate. Wipe out wok with paper towel and return to heat.
- Add remaining sesame oil and soy sauce to wok. Drain water from noodles, and add to wok. Stir, and add veggies. Cook from 4-5 minutes, make sure all veggies are fully cooked.
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