Oriental Chicken Boneless
|Boneless, skinless chicken breast halves||6 Ounce (2 Breast Halves, 3 Ounce Each)|
|Soy sauce||3 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Hot water||3 Cup (48 tbs)|
|Rice stick noodles||2 Ounce|
|Carrot||1 Medium, sliced|
|Ground ginger||1 Dash|
|Chinese pea pods||3 Ounce (Fresh Or Frozen, Thawed, Snow Peas)|
Cut chicken breast halves into 1/2-inch pieces.
Mix chicken, soy sauce, sherry and garlic in 1-quart casserole.
Cover and refrigerate 10 minutes.
Place 3 cups water and the salt in 4-cup measure.
Microwave uncovered on high (100%) until boiling, 6 to 7 minutes; stir in noodles.
Let stand uncovered 5 minutes; drain and reserve.
Stir carrot into chicken mixture.
Cover tightly and microwave on high (100%) 2 minutes; stir.
Cover tightly and microwave until chicken is done, 1 1/2 to 2 minutes longer.
Mix 1 tablespoon water and the cornstarch; stir into chicken mixture.
Stir in noodles, ginger and pea pods.
Cover tightly and microwave 1 1/2 minutes; stir.
Cover tightly and microwave until sauce is slightly thickened, 1 1/2 to 2 minutes longer.