Carrot Ginger And Chicken Noodles Recipes

STIR-FRIED CARROT NOODLES WITH CHICKEN

Steps:

• In a bowl, combine the chicken with 2 teaspoons oil, sesame oil, cornstarch, sugar or honey, 1 1/2 tablespoons soy sauce, and crushed red pepper flakes. Set aside to marinate for 30 minutes.
• Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add the ginger, and fry for 1-2 minutes, until fragrant and slightly crisp. Add the chicken all in 1 layer, and allow to sear on one side for 1 minute.
• Once seared, stir-fry the chicken for a few seconds, and then add the carrot noodles. Stir-fry for another 1-2 minutes, and add an additional tablespoon of soy sauce, along with the scallions. Stir-fry for 1 minute, and then add the baby spinach.
• Stir in the spinach until it's just wilted (it should only take a few seconds). Serve, and top with more chopped scallions if desired!

CARROT-GINGER CHICKEN AND RICE

Steps:

• Preheat the oven to 450 degrees F. Put the rice, cinnamon, 1/2 teaspoon salt, and pepper to taste in a saucepan and cover with water by 1 inch. Cover and bring to a boil over high heat, then uncover and cook until the rice is just tender, about 8 minutes. Drain; reserve the cinnamon stick.
• Pulse the ginger, coriander, 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon water in a mini food processor. Heat the vegetable oil in a large ovenproof skillet over medium-high heat. Add the onion and cook until golden, about 8 minutes. Add the ginger mixture and carrots and cook 2 minutes, adding a splash of water if the mixture sticks. Stir in 1/3 cup water, the chicken, herbs and yogurt and heat through. Season with salt.
• Top the chicken mixture with the rice and the reserved cinnamon stick; sprinkle with the almonds. Bake until the rice is cooked through and the almonds are lightly toasted, 8 to 12 minutes.