Recipes
non-veg
Rice Vermicelli with Schezwan Chicken
By Supreet Gambhir
⏳ Prep Time: 30 minute
04 Jan 2020
Nutritional Overview
Calories
473.2 kcal
Protein
39.8 gm
Carbs
29 gm
Fats
22 gm
Ingredients
30gm Rice Vermicelli
1/2Litre Water
5ml Olive oil
1tsp Minced Garlic
Salt as needed
pinch of Crushed Black peppercorns
3ml White Vinegar
1/2tsp chilli flakes and mix dried herbs
SCHEZWAN CHICKEN
150gm Boneless chicken (stripes)
salt
1tsp Soya sauce
1tblsp(15gm) Schezwan Chutney
1/4tsp Kashmiri red chili powder
1medium onion (sliced)
chopped coriander leaves
STIR FRY VEGGIES
5ml Olive oil
salt
1/2large of Red, Yellow, Green Bell pepper (stripes)
1/2cup Brocali Florets
1/2cup of Mushroom (sliced)
pinch of Nutmeg powder (optional)
1/4tsp Black pepper powder
Method
Step 1
Soak the noodles in warm water for -mins.Drain and rinse them under cold water.set aside
Step 2
Heat a large pan over high heat add oil, minced garlic saute it for a min.
Step 3
Add boiled noodles, vinegar and all dry spices mix well and stir fry for couple of minutes until warmed though.
Step 4
For Schezwan chicken heat the oil in pan add chicken pieces cook it until crisp and golden.Remove to plate then fry onions add Schezwan Chutney, Soya sauce and dry spices.
Step 5
Add chicken pieces with little water put the lid on for -mins.
Step 6
Garnish Schezwan chicken with chopped coriander leaves.
Step 7
For stir fry veggies heat the oil in pan add all veggies saute it for mins.
Step 8
add all dry spices mix well and stir fry for - mins.
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