Sriracha Chicken Strips With Garlic Noodles

I bought some Sriracha at the grocery store and looked up some recipes for it and found these on this blog: http://jennsfoodjourney.blogspot.com/2010/04/sriracha-chicken-strips.html. They are very yummy and spicy but not too spicy! I will be making these again and paired with the garlic noodles this meal was a hit! The garlic noodles can be found here: http://budgetbytes.blogspot.com/2009/12/garlic-noodles-168-recipe-042-serving.html

Sriracha Chicken Strips
Adapted from Life's Ambrosia
Ingredients:
1/3 cup sriracha
1 tablespoon rice vinegar
1/4 teaspoon ground ginger
4 boneless, skinless chicken breasts (about a pound or a little more)
1 egg
1 cup panko bread crumbs
1 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder

Directions:

In a bowl combine sriracha, rice vinegar and ginger. Stir in chicken pieces and coat completely. Cover and marinate for 30 minutes to 1 hour.

Preheat oven to 400 degrees. Place baking sheet you will be using in oven as it preheats. (this will help keep the bottom of the chicken crispy). Spray a wire rack with cooking spray and set aside.

In one bowl beat an egg. In another bowl combine panko, kosher salt, pepper and garlic powder.

Remove chicken from marinade, dip into egg and then dredge into bread crumbs. Place breaded chicken on prepared wire rack. Repeat process until all chicken is coated.

Once all chicken is breaded bake for 20 minutes. Turn on the broiler and broil for 3 minutes, the bread crumbs will brown slightly. Remove from oven, allow to cool slightly.
Enjoy!


Garlic Noodles
Ingredients:

8 oz. (1/2 lb.) angel hair pasta
4 cloves minced garlic
1/2 bunch green onions chopped
4 tablespoons butter (I used 2 tablespoons of I Can't Believe Its Not Butter but would use 3 tablespoons next time)
2 teaspoons soy sauce
2 tablespoons brown sugar (I used 1 tablespoon of Splenda brown sugar blend)
1 teaspoon sesame oil
2 tablespoons oyster sauce (I didn't have any so I just put one tablespoon of Sriracha)

Directions:

• In a large pot, bring water to a boil to cook the noodles according to the directions on the box (enough water to cover noodles, boil for approximately 5 minutes)
• While the pasta cooks, mince the garlic and chop the green onions. Melt the butter in a large skillet over medium heat. Once the butter is melted and bubbly, add the garlic and onions and saute until they are soft but not browned.
• While the pasta, garlic and onions are cooking, mix the oyster sauce, brown sugar, soy sauce and sesame oil together in a bowl.
• Once the pasta is done cooking, drain it in a colander. Remove the skillet with the sauteed garlic and green onions from the heat. Add the drained pasta and oyster sauce mixture to the skillet and stir well to coat the pasta. If your pasta is stiff or sticky making it hard to stir, mix in a small amount (1/4 cup or less) of hot water to loosen them up.

Enjoy!

Mongolian Beef

Ingredients:

* 1 lb sirloin or flank steak

* Marinade:
* 1 egg white
* Pinch of salt
* 1 teaspoon sesame oil
* 1 tablespoon cornstarch

* Vegetables:
* 4 green onions, sliced on the diagonal into 1-inch pieces
* 1 8-ounce can baby corn
* 1 garlic clove, minced

* Sauce:
* 3 TB hoisin sauce
* 2 TB water
* 1 TB dark soy sauce
* 2 tsp rice vinegar, or 1 tablespoon Chinese rice wine or dry sherry
* 1/4 tsp chile paste, or to taste

* Other:
* 1 tsp sugar
* 1 cup oil for frying beef
* 2 TB oil for stir-frying

Preparation:
Slice the beef across the grain into thin strips. Add the marinade ingredients in the order given and marinate the beef for thirty minutes. To prepare the vegetables, wash the green onions and slice on the diagonal into 1-inch pieces. Peel and mince the garlic. Rinse the can of baby corn with warm running water. Drain thoroughly. Mix together the sauce ingredients and set aside.

When the beef has finished marinating, heat the wok and add 1 cup oil. When oil is ready, add the beef and fry until it changes color. Remove the beef from the wok and drain on paper towels.

Clean out the wok with a paper towel, and add 2 tablespoons of oil for stir-frying. When the oil is ready, add the garlic. Stir-fry briefly, and add the baby corn. Add the green onions.

Make a well in the middle of the wok by pushing the vegetables up to the side. Add the sauce and bring to a boil, stirring to thicken.
Stir in the sugar. Add the beef and combine with the sauce and vegetables. Serve hot. Serves 4.