2 half boneless chicken breasts, skinless
(1/2 tsp.) 2.5 ml of sage, dried
(1/2 tsp.) 2.5 ml of thyme, dried
(1/2 tsp.) 2.5 ml of salt
1 ml (1/4 tsp.) Pepper
10 ml canola oil (2 tsp.)
2 large green onions, chopped
2 cloves garlic, minced
1 red pepper, sliced
250 ml (1 cup) sliced mushrooms
500 ml (2 cups) peas
125 ml (1/2 cup) chicken broth
5 ml (1 tsp.) Orange peel, grated
30 ml (2 tbsp.) Orange juice
375 g (1/2 package) egg noodles, uncooked
PreparationSlice the chicken breasts into thick strips. Place in a shallow dish and sprinkle with sage, thyme, salt and pepper.
In a large skillet with non-stick coating, heat oil over medium-high heat. Cook the chicken for 8 minutes or until the meat thermometer reads 74 ° C (165 ° F). Remove from heat, place on a plate and keep warm.
Return to skillet and cook the onions, garlic, red pepper and mushrooms for 5 minutes or until they are tender. Add the peas, broth and orange peel. Bring to a boil, cover and cook for 1 minute or until peas are tender. Place chicken in the pan and heat through. Brush with orange juice.
During cooking stir fry, prepare noodles according to package directions. Serve stir-fry on a bed of noodles.
CommentPortion (s): 4
Preparation time: 10 minutes
Cooking time: 25 min
* The thighs boneless chicken are also well suited to this recipe. You can also vary the seasonings. For example, a combination of basil, Italian seasoning, savory or rosemary. Optionally, a small amount (about 2.5 ml / ½ tsp.) cornstarch can be added to the stir fry to thicken sauce. The orange gives it jumped a lovely flavor. Able to match the thyme and sage fruit with other ingredients in a brilliant way.