Ramsay's Chicken Stir-Fry [Sauté de poulet]
Servings: servings
Ramsay's Chicken Stir-Fry is a quick dish with rice noodles and broccoli that showcases the simplicity of traditional Asian street food.
Equipment
Ingredients
The Chicken
- 425 g chicken breast boneless, skinless
- 30 ml flavorless oil such as peanut oil
- 1/4 tsp. salt or to taste
- 1/4 tsp. freshly ground black pepper or to taste
The Vegetables
- 450 g baby broccoli cut in half lengthwise
- 4 garlic cloves peeled and thinly sliced
- 60 ml soy sauce or to taste
The Stir-Fry
- 250 g flat wide rice noodles follow package instructions
- 30 ml flavorless oil such as peanut oil
- 4 eggs beaten
- 1 lime cut into wedges, for serving
Instructions
The Rice Noodles
- Soak 250 g flat wide rice noodles in water according to package instructions until softened. Drain thoroughly before use.
The Chicken
- While the noodles are soaking, butterfly the 425 g chicken breast by slicing horizontally through the center, leaving one side attached. Open the chicken like a book. Place the butterflied chicken between two pieces of plastic wrap or in a large resealable bag and flatten it with a rolling pin to an even thickness of about 1 to 1.5 cm.
- Cut the flattened chicken diagonally into strips about 1.5 cm wide. Season the chicken strips with at least 1/4 tsp. salt and 1/4 tsp. freshly ground black pepper.
- Heat a wok or large skillet over high heat until very hot. Add 30 ml flavorless oil. Add the chicken to the hot wok and stir-fry for about 3 minutes, or until golden brown on all sides but not completely cooked through. Remove the chicken from the wok and set aside.
The Vegetables
- Clean and cut in half lengthwise 450 g baby broccoli. Peel and thinly sliced 4 garlic cloves.
- Add another 30 ml flavorless oil to the hot wok. Add the sliced 4 garlic cloves and stir-fry for about 15 seconds, being careful not to burn it.Add the halved 450 g baby broccoli to the wok and continue to stir-fry for 3-5 minutes, or until the broccoli is tender-crisp.
- Add the 60 ml soy sauce and stir to combine. Remove the broccoli mixture from the wok and set aside with the chicken.
The Stir-Fry
- In a small mixing bowl, beat 4 eggs.
- Wipe the wok clean with a paper towel. Add the remaining 30 ml flavorless oil to the wok and heat over high heat until hot. Add the beaten 4 eggs to the hot wok. Season the eggs with a pinch of salt and pepper. Let the bottom of the eggs set slightly, then gently scramble them in the wok.
- Add the drained 250 g flat wide rice noodles to the wok with the eggs. Toss well, breaking up the cooked egg as you combine it with the noodles.
- Return the cooked chicken and broccoli mixture to the wok with the noodles. IMPORTANT: Reduce the heat to medium and stir-fry for another 1-2 minutes, or until everything is heated through and well combined.
The Serving
- Serve the chicken and noodle stir-fry immediately, with the wedges of 1 lime on the side for squeezing over the top. Enjoy your Ramsay's Chicken Stir-Fry [Sauté de poulet].