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Prep 15 mins
Cook 7 mins
This is an adapted Martin Yan recipe. I used less oil and coated my wok with Pam. This recipe was delicious. He suggests to serve with an Asian Dipping sauce but we thought it was great without.
- 1 stalk lemongrass, bottom 4 inches only, finely minced
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1⁄4 teaspoon black pepper
- 340 g boneless skinless chicken breasts, cut into 1 inch cubes
- 8 ounces dried rice sticks
- 1 teaspoon vegetable oil
- 2 garlic cloves, minced
- 2 fresh red jalapeno chiles, seeded and julienned
- 1 1⁄2 teaspoons sugar
- 1⁄4 cup chicken broth
- 3 green onions, julienned
- 1 tablespoon fish sauce
- 1 tablespoon fresh lemon juice
- 3 tablespoons chopped of fresh mint
- Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes.
- In a large pot of boiling water, cook noodles until tender, about 3 minutes. Drain, rinse with cold water and drain again.
- Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic, chilies, and sugar; cook, stirring until garlic is fragrant and sugar begins to caramelize, about 15 seconds. Add chicken and stir-fry until surface of chicken turns white, about 1 minute. Add broth; cover and cook until chicken is no longer pink in centre, 3 to 4 minutes. Add green onions, fish sauce, and lemon juice; cook for 30 seconds. Remove pan from heat and stir in mint.
- Place noodles on a serving plate and spoon chicken mixture over the top.
Very very good. I added snowpeas and mushrooms with the green onions.
This was an insanely good recipe. I doubled everything and ended up adding the spices in the recipe to taste. The main ones I focussed on were black pepper, lemon juice and mint, and this was a delicious tangy, unique mix. I also added some veggies to the mix (choy sum and eggplant). I give this five stars for being unique and giving me a new mix of flavours that go really well together.
-I wanted to respond to Chef1384018's comment, as I'm coming back to make this again. I think the criticism is fair. However, I would point out that by no measure am I innately good at cooking. I think it's a testament to the recipe that it can stand up to me throwing things together randomly.
Plus, I view recipes more as inspiration or blueprints, which is I guess a different philosophy. I thought the recipe was great because it has a combination of flavours you don't normally see in the standard garlic/ginger/soy sauce stir fry. So high marks from me simply for introducing something novel and easy to make!
This recipe is good. However it is neither great nor excellent. I have several points of data to support this: 1) the other reviewers so far have manipulated the recipe, 2) The version I made was good (possibly even very good), however I was required to manipulate the recipe too... wait for it: 3) The recipe is MISSING a KEY piece of information specifically: "What part of this recipe is the marinade?"
If indeed the whole list of ingredients is the marinade, then why the instructions on when to add individual ingredients? Shouldn't the garlic be in the marinade already?... I need to add it again?... how much? These questions plagued my mind, so I did what any good cook would do, I improvised.
I say that there is a NEED to modify this recipe, because it is incomplete. Those who have praised it so far are only praising their innate cooking abilities, and not the recipe.
All that said... the base set of ingredients are excellent starters for any number of great dishes... Everybody (my wife, me and our daughters) ate and liked my changed version of this recipe... and I added carrots too (the recipe was already altered anyway).
With clarified directions this may be worthy of 5 stars.