Green Curry Chicken Noodle Stir Fry Recipes

THAI GREEN CURRY CHICKEN

Steps:

• Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
• Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.

CHICKEN NOODLE STIR-FRY

Steps:

• Set aside seasoning packet from noodles. Cook noodles according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until no longer pink. Add vegetables; stir-fry for 3-4 minutes or until crisp-tender. , Drain noodles. Stir the noodles, contents of seasoning packet and teriyaki sauce into the chicken mixture until well combined.

GREEN CURRY CHICKEN NOODLE STIR-FRY

Steps:

• Place noodles in a heatproof bowl cover with boiling water and soak for 1 minute or until tender. Drain well.
• Heat a wok over high heat, add the oil and swirl to coat. Cook chicken, in batches, until cooked through and to your liking. Remove and keep warm.
• Stir-fry the onion for 1-2 minutes, or until softened.
• Add the curry paste and cook for 1 minute, or until fragrant.
• Add the baby corn, beans, coconut milk and stock to the wok and simmer for 4 minutes or until reduced slightly.
• Add the chicken back to the wok.
• Stir in plam sugar, fish sauce and lime juice.
• Add the noodles and chopped coriander and toss until well combined and the noodles are warmed through.
• Serve immediately.