chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Friday, May 8, 2015

Chicken Pancit Canton

Chicken Pancit Canton
Canton noodles are my most favorite noodle. Our grocer sometimes has them in stock, but I can always count on Ranch 99 for having a huge selection of Canton noodles. So when my mom wanted to go to Ranch 99 to get some dishware, I knew I would get at least a couple bags. The noodles are traditionally served with shrimp, but that wouldn't fly with C. I found this recipe for chicken and adapted it a bit to better suit my taste. This dish is amazing. It is a perfect weeknight meal and you can add whatever vegetables you have on hand, it would be great with carrots, zucchini, broccoli or even yellow squash.
Chicken Pancit Canton

1 tablespoon vegetable oil
3 cloves garlic, minced
1 teaspoon minced ginger
2 chicken breasts, sliced into thin strips
½ small onion, sliced
1 red bell pepper, sliced
1 cup snow peas
2 tablespoons light soy sauce
1 tablespoon oyster sauce
½ teaspoon sugar
8 ounces canton noodles
1 ½ cups chicken broth
1 lime

Heat the oil in a large wok or skillet over high heat. Add the garlic and ginger, sauté for 20 seconds. Add the chicken, sauté for 2 minutes. Add the onion, bell pepper and snow peas, sauté for 3 minutes more. Pour the soy sauce, oyster sauce and sugar over top. Toss well to coat. Add the noodles and chicken broth, simmer for 5 minutes, until the noodles have softened. Serve with lime wedges.
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