If ever there could be a perfect matchup of a special day and a certain Forum, we’ve smack-dab landed on it today.
Not only is it Jan. 23, it’s also Chinese New Year, so what say we celebrate the Year of the Dragon with a cozy, fix-it-at-home celebratory dinner dish, courtesy of chef Heather Hunsaker at www.foodonthetable.com.
This takes care of the main event, and you can then go right ahead and add in other Chinese favorites homemade or store-bought soups/soup mixes, pot stickers and anything and everything else that makes this wonderful ethnic meal hum for you and your family or friends.
Kung pao-style noodles
3 tablespoons canola oil, divided
1 pound boneless, skinless chicken breasts (about 2 to 3), cubed
Salt and pepper to taste
1 red bell pepper, cored and sliced thin
1/2 cup roasted unsalted peanuts
1 cup frozen peas and carrots
3 cloves garlic, finely minced
1 tablespoon grated fresh ginger
1/2 teaspoon red pepper flakes
1 tablespoon sesame seed
3 1/2 cups chicken broth, regular or low sodium
4 (3-ounces each) packages ramen noodles (discard seasoning packets)
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon soy sauce
4 green onions, sliced thin (optional)
In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium to medium-high heat until it is hot and rippling. Season the chicken lightly with salt and pepper. Add the cubed chicken to the pan in a single layer and cook, stirring occasionally, until the chicken is browned and cooked through, 5 to 7 minutes. Remove chicken to a medium bowl.
Add the last tablespoon of oil to the skillet and heat until hot and rippling. Add the red bell pepper, peanuts, peas and carrots and cook until softened, 2 to 3 minutes. Remove the mixture to the bowl with the chicken, trying to leave as much oil as possible behind in the skillet.
Add the garlic, ginger, red pepper flakes and sesame seed to the remaining oil in the skillet and cook over medium heat, stirring constantly, for about 30 seconds to 1 minute. Stir in the chicken broth. Break the bricks of ramen noodles into small chunks and add them to the skillet. Bring the mixture to a simmer and cook, tossing the ramen constantly with tongs to separate, until ramen is just tender but there is still a bit of liquid in the pan, about 2 to 4 minutes.
Stir in the hoisin sauce, vinegar and soy sauce and continue to simmer until the sauce is slightly thickened, about 1 minute. Stir in the chicken, vegetables and peanuts. If desired, sprinkle with green onions before serving.
Makes 4 to 5 servings.
The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
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