I use very often rice spaghetti, both because I like oriental flavors and to have a nice alternative to pasta for people intolerant to gluten. Today I propose you a recipe last minute invented to use slices of chicken I had already de-frozen and I needed to use and some bamboo that was about to expire.
Time of cooking
20 minutes
Servings
2
What did I use
a cutting board, a knife, a wok, a wooden spoon, a middle-sized pot
Ingredients
Rice spaghetti: 150 gr
Chicken breast: 3 slices
Bamboo as required
Mixed frozen mushrooms
Carrots: 1
Soy sauce: 3 spoons
Brown sugar: 1 spoon
Rice flour as required
Seeds oil as required
How did I do
I boiled some salted water in the pot.
In the meanwhile I reheated the oil in the wok at middle fire. I peeled and washed the carrots and cut them in little slices; then I browned them together with mushrooms in the hot oil.
While the vegetables were cooking, I cut the chicken slices in little cubes and rolled them in the rice flour.
I added chicken and bamboo to the vegetables and dressed everything with soy sauce.
I cooked for few minutes being careful that chicken was cooked but weren’t drying too much.
I cooked the rice spaghetti (it will take only few minutes), dried them and put them in the wok at high fire with the sauce.
I servde hot.
Buon appetito!