Name: Ramsay's Chicken Stir-Fry [Sauté de poulet]
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Ingredients: 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); 450 g baby broccoli (cut in half lengthwise); 4 garlic cloves (peeled and thinly sliced); 60 ml soy sauce (or to taste); 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)

Ramsay's Chicken Stir-Fry [Sauté de poulet]

By Denis Elas The Chef

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Ramsay's Chicken Stir-Fry [Sauté de poulet]

Ramsay's Chicken Stir-Fry is a quick dish with rice noodles and broccoli that showcases the simplicity of traditional Asian street food.

Recipe dedicated to:My appreciation for Gordon Ramsay's passion for food

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Instructions

The Rice Noodles

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Soak 250 g flat wide rice noodles in water according to package instructions until softened. Drain thoroughly before use.

The Chicken

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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.
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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.
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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

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Clean and cut in half lengthwise 450 g baby broccoli. Peel and thinly sliced 4 garlic cloves.
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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.
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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

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In a small mixing bowl, beat 4 eggs.
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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.
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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.
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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

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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].

My own adaption of

"Gordon Ramsay's Home Cooking" Recipe Book

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Ramsay’s Chicken Stir-Fry
[Sauté de poulet]

Ramsay's Chicken Stir-Fry is a quick dish with rice noodles and broccoli that showcases the simplicity of traditional Asian street food.