Chicken Fried Chicken With Noodles Recipes

CHICKEN FRIED CHICKEN WITH NOODLES

Steps:

• 1. Pound the chicken breast to about ¼ - ½ thick.
• 2. Put the butter & olive oil in a deep skillet and get it hot.
• 3. In a paper lunch bag, put the flour, salt, pepper & Old Bay in. Close and toss to mix.
• 4. Add the chicken to the bag one piece at a time. Shake off any excess flour.
• 5. Place the chicken in the skillet and cook till it is beautifully browned on both sides. Do not worry about the chicken not being fully cooked at this time as you'll be putting it back in the broth/soup mixture to continue cooking.
• 6. Once the chicken is browned remove it to a plate.
• 7. Do not clean the skillet, all those brown bits are loaded with flavor, add the chicken broth and bring it to a boil.
• 8. Add the egg noodles and cook according to package directions
• 9. When the noodles are done remove the noodles to a bowl "do not drain" from the broth but use tongs or a spider to remove.
• 10. Add the French onion soup & blue cheese to the broth and mix completely. Bring back to a boil, then let it simmer uncovered for about 15 minutes.
• 11. Check for seasonings " salt & pepper " and add more if necessary.
• 12. Add the chicken back into the skillet, turn it down low and cook uncovered till the chicken is completely cooked " about 10 - 15 " minutes depending on the thickness of your chicken.
• 13. When the chicken is done, slide the chicken to one side and add the noodles back to the broth mixture to get it hot.
• 14. Put some noodles on a plate and top it with a piece of chicken. Then enjoy!

STIR-FRIED CHICKEN AND NOODLES

Steps:

• Combine first seven ingredients; set aside 3/4 cup.
• Place chicken in remaining marinade.
• Refrigerate 30 minutes.
• Drain chicken and discard marinade.
• Stir-fry chicken in 2 teaspoons oil until no longer pink.
• Remove and keep warm.
• Stir-fry broccoli and carrots in remaining oil.
• Add cabbage and peas.
• Stir-fry until tender crisp.
• Meanwhile cook pasta according to directions.
• Combine cornstarch and reserved marinade; add to vegetable mixture.
• Bring to a boil; stir and cook until thickened.
• Add drained pasta and chicken to mixture; cook until heated through.

STIR-FRIED CHICKEN AND NOODLES

Steps:

• In a bowl, combine the first seven ingredients; set aside 3/4 cup. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. stir-fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir-fry 3 minutes longer or until vegetables are crisp-tender. Meanwhile, cook pasta according to package directions., Combine cornstarch and reserved marinade until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. drain pasta; stir into vegetable mixture. Return chicken to the pan; cook and stir until heated through.

STIR-FRIED CHICKEN WITH NOODLES

Steps:

• Heat 2 tablespoons oil in a wok or heavy skillet. Add garlic and half the ginger; cook slowly until brown. Discard garlic and ginger.
• Brown chicken in wok. Add mushrooms, remaining ginger, pepper strips, and scallions; cook until soft, 3 to 4 minutes.
• Add stock, soy sauce, vinegar, and cornstarch mixture to the wok. Bring to a boil, and cook for 2 minutes. Transfer to a bowl, and keep warm.
• In wok, heat 1 tablespoon oil. Add noodles and a few spoonfuls of sauce, and heat. Top with chicken mixture; garnish, and serve.