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Tchoup Chop Chicken Stir-Fry With Noodles


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  • 1 pound boneless skinless chicken breasts cut 1" cubes
  • 1 teaspoon sugar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground Szechwan pepper
  • 1 Wide rice-stick noodles
  • 1 teaspoon sesame oil
  • 2 garlic cloves minced
  • 1 tablespoon minced gingerroot
  • 1/4 cup thinly-sliced green onions
  • 3/4 cup chicken stock
  • 3 tablespoons soy sauce or more to taste
  • 2 tablespoons hoisin sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons dry sherry
  • 3 tablespoons peanut or vegetable oil
  • 1/2 cup chopped yellow onions
  • 1 carrot thinly sliced
  • 1/2 red bell pepper cut 1" pieces
  • 1 small zucchini halved lengthwise, then into 1" pieces
  • 1 celery stalk cut 1/2" slices
  • 1 bunch baby bok choy bottoms trimmed, rinsed well, and cut on the diagonal
  • 3 ounces shiitake or button mushrooms thinly sliced
  • 1/2 cup roasted chopped cashews
  • 1/2 cup mung bean sprouts
  • 2 tablespoons chopped fresh cilantro


Servings 4


Step 1

In a bowl, toss the chicken with the sugar, red pepper flakes, and Szechwan pepper. Let sit.

To make the rice noodles, place 1/4 pound of rice stick noodles in a bowl, cover with boiling water and let stand until softened. Drain, cover, and set aside until ready to serve.

To make the seasoning blend, in a blender or small food processor, combine the sesame oil, garlic cloves, ginger, and 2 tablespoons of the green onions, and puree on high speed.

To make the cooking sauce, in a small bowl, combine the chicken stock, soy and hoisin sauces. In another small bowl, dissolve the cornstarch in the sherry. Set aside.

Heat 2 tablespoons of the peanut oil to smoking in a wok or very large skillet over high heat. Add the pureed seasoning blend and cook for 15 seconds. Add chicken and stir-fry until mostly opaque, but not cooked through all the way, about 2 minutes. Remove to a plate. Add the remaining tablespoon of oil, then the onions, carrots, bell pepper, zucchini, and celery, and cook, stir-frying for 30 seconds. Add the bok choy and mushrooms and cook for 1 minute.

Add the reserved cooking sauce and return the chicken to the wok. Stir and toss until the sauce glazes the food and the chicken is cooked through, about 2 minutes. Remove from the heat and whisk in the cornstarch mixture. Return to the heat and return to a boil. Cook, stirring, until thickened, about 1 minute.

Remove from the heat and stir in the remaining 2 tablespoons of green onions, the cashews, bean sprouts, and cilantro. Adjust seasoning to taste, with additional soy sauce, if desired.

Serve immediately over blanched rice noodles.

This recipe yields 4 to 6 servings.

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