Sun 21 Jun 2015
This stir-fry from Real Simple magazine combines economical chicken thighs with scallions, cucumber and noodles. The crispy garlic garnish adds flavour and crunch.
Avoiding Additives and Preservatives
Look for a chicken stock with no additives, preservatives or artificial flavour. I use Imagine Organic brand. Instead of soy sauce use tamari, which is preserved with alcohol instead of sodium benzoate.
8 ounces (250 g) linguine
¼ cup (60 ml) olive oil
6 garlic cloves, thinly sliced
1 pound (500 g) boneless, skinless chicken thighs, cut into thin strips
2 tablespoons (30 ml) cornstarch
6 scallions, cut into 1-inch (2.5 cm) lengths, plus additional sliced scallions for serving
2 tablespoons (30 ml) finely chopped fresh ginger
1 English cucumber, sliced into half-moons
1/3 cup (75 ml) low-sodium chicken broth
3 tablespoons (45 ml) soy sauce
Cook the pasta according to the package directions.
Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until crisp, 4 to 6 minutes. Transfer the garlic to paper towels with a slotted spoon. Reserve the oil.
Combine the chicken, cornstarch, and ½ teaspoon (2.5 ml) of salt in a bowl; toss to coat. Heat 2 tablespoons of the reserved garlic oil in a large nonstick skillet over high heat. Add the chicken in an even layer. Cook, without touching, until browned on the bottom, 5 to 7 minutes. Stir and cook until cooked through, 2 to 3 minutes. Transfer to a bowl.
Add the scallions and ginger to the skillet. Cook over high heat, stirring, until fragrant, 1 to 2 minutes. Add the cucumber and cook, stirring, until crisp-tender, 1 to 2 minutes. Add the chicken, pasta, broth, and soy sauce. Cook, stirring, until coated and hot, 1 to 2 minutes. Top with the sliced scallions and crispy garlic. Serves 4.
From Real Simple