Firebird Chicken & Noodles
This spicy chicken stir-fry is perfection. With chicken, scallions, bamboo shoots, and a sauce that goes great over egg noodles, you'll want to make it every week!
INGREDIENTS: (for chicken and marinade)
- 6 - 8 chicken thighs (skinless/boneless)
- 1 tsp water per chicken thigh
- 1 tsp ginger/onion oil per chicken thigh
- 1 tsp cornstarch per thigh
- ¼ cup sesame oil
- 2" ginger (grate on med grate of box grater) or 2 Tbs granulated ginger
- 2 cloves garlic (minced) or 1 Tbs granulated garlic
- ½ med onion (small chop)
- 2 - 3 chili de arbol
- heat oil until shimmering (when one piece of onion dropped fries instantly)
- Drop onion, garlic and ginger in oil and cook for 5 - 7 min. (take care not to burn)
- Remove from heat and let cool - while cooling place chilis in container. Place in squeeze bottle or
another container in fridge
INGREDIENTS: (for rest of dish)
- 2 tbs oil
- 2 tsp garlic
- 2 scallions (cut into 2" pieces)
- 1/2 cup bamboo shoots (cut in half lengthwise)
- 2 tbs Saki or xiaoching wine
- 2 tbs ginger/onion oil
- 2 tbs Asian BBQ Sauce (I use sweet Chinese chili sauce + Sambal mixed to taste)
- 1 tbs soy sauce
- 2 tbs sugar
- 1 tbs chili oil (oil and pepper flakes) I use Spicy Chili Crisp
- 1/3 cup chicken stock
- 1/2 tsp cornstarch
- add chicken to a bowl, pour in water & massage - add cornstarch & massage then let sit about
10 to 15 minutes. (This procedure is a type of velveting)
- pour enough oil over chicken to lightly coat and massage briefly.
- pour oil in a wok
- heat until oil shimmers and add chicken. Cook on both sides until about ¾ done.
- add noodles to water (follow directions on pkg)
- add the rest of ingredient in order; garlic, Saki, sugar, soy sauce, Spicy Chili Crisp, BBQ sauce,
chicken stock, cornstarch, bamboo shoots, scallions. Cook (stirring) until chicken is done about 5
- remove from heat and plate
- In a bowl put 1 tbs ginger/onion oil and 1 tbs soy sauce
- place noodles in bowl and mix to coat with sauces
- place meat mixture over noodles
- serve and enjoy
* I suggest mixing the noodles and all the rest together.
* Get Saki at your local liquor store.
If you’re like me and live in a part of the country where there is no Asian store, then click here and visit my shopping page for Asian supplies/equipment.