Rice Noodles with Chicken and Vegetables in Chinese Style

 Ingredients: -250 g rice spaghetti -230 g canned bamboo -250 g chicken breast -3 carrots -1 zucchini -1 celery stalk -1/2 onion -1/2 red bell pepper -1/2 yellow bell pepper -100 g broccoli -a piece of butter -salt -pepper -soy sauce

We start by preparing the fresh vegetables, which will not only add color but also a delicious taste to our dish. We take the carrots, celery stalk, half an onion, broccoli, and zucchini. It is essential to carefully clean all the vegetables, ensuring they are perfectly clean. Then, we slice them thinly, making sure to achieve uniform sizes for even cooking.

We begin the blanching process, which will maintain the crisp texture of the vegetables. I started with the zucchini, which I left in boiling water for 3-4 minutes. This step is crucial as it helps to slightly soften the zucchini without altering its vibrant color. After 3-4 minutes, I removed the zucchini pieces and immediately transferred them to a bowl of cold water, which will stop the cooking process and keep the color fresh.

The next vegetable I blanched was the celery stalk, which I boiled for 5 minutes. Just like the zucchini, I moved it to cold water to maintain its crisp texture. After the celery, I moved on to the carrots, which I boiled for 5 minutes, and then added them to the bowl of cold water as well. Finally, I blanched the broccoli and onion for 1-2 minutes, being careful not to leave them on the heat too long.

Once the vegetables were blanched and reached the perfect texture, I sliced the bell peppers into thin strips and sautéed them in oil for 5 minutes until they became slightly golden. During this time, I sliced the chicken breast into thin strips, ensuring they were uniform for quick and even cooking. After the peppers were sautéed, I removed them from the pan and added the chicken breast. I let the meat cook for 5-7 minutes until it was evenly browned, acquiring a delicious flavor.

Once the chicken was cooked, I added all the blanched vegetables and peppers to the pan, allowing them to blend together over heat for a few minutes. Simultaneously, I boiled the spaghetti. After they were cooked, I drained them and transferred them to a bowl. Over the spaghetti, I added the vegetable and meat mixture, and for an extra flavor boost, I also added canned bamboo shoots.

To finish the dish, I added salt, pepper, and soy sauce. I started with a tablespoon of soy sauce, mixed well, and then continued adding until I reached 4 tablespoons, adjusting the taste to preference. It is served hot and is a real delicacy! This recipe is not only delicious but also full of nutrients. Enjoy your meal!

 Tags:  onion chicken meat carrots rice unt pepper soy gluten-free recipes