Two more recipes have been sent in but that still means that there's a full 8 recipes yet to be cooked, or they are cooked and they just need to be sent to me via PM. The weekend is here, so I definitely am expecting a huge flood of recipes. Right? Right?
Below is Ramuh's recipe. The next (double) post will be Odin and his marvellous curry!
Ramuh Logo.pngRamuh
"Ramuh is serving a 'fiesta' stir fry; with fresh limes, chili peppers, all together with unseasoned chicken breasts"
Ingredients List
- Wok - if you do not own a wok, a large frying pan can be substituted but the end result will not quite be the same.
- Casserole dish (or similar, for baking the chicken)
- Skillet
- Large pasta pot & strainer
- Cutting board (or plate) and good knives
- A plate or two to store ingredients as you move through them
- Salsa cup or other tiny bowl to mix sauce in
- Spoons
- 16oz (1 pound) bag of extra wide egg noodles. This can be exchanged with another size/shape of egg noodle according to preference. You will use 12oz for this recipe.
- Two medium-sized chicken breasts (unseasoned)
- Red, orange, and yellow sweet chili peppers
- 1/2 of a large yellow onion
- 1 or 2 fresh limes
- Soy sauce (low sodium recommended)
- Dill weed
- Lemon pepper
- Garlic powder
- Chipotle powder
- Butter or margarine (or buttery cooking spray)
The Recipe
Start with the chicken. If you are going with frozen/precut, follow the directions on the package for oven baking. Ensure the chicken is fully cooked. If using raw meat, ensure the chicken is properly cleaned and prepared before the baking process. Baking the chicken breasts should take roughly 45 minutes at 375ºF, so go play a videogame for about 15-20 minutes, because you will have time to spare.
Next, take your yellow onion and slice it in half. Store one half for later use. With your remaining half, slice again in half, and then quarter the remaining pieces. This will give you thick onion slices for the stir fry. Take the skillet and put about a tablespoon of butter/margarine (or spray) and heat a burner until it sizzles. Caramelize the onions slightly. You will know this is complete when the onion pieces turn a little brown around the edges and are somewhat translucent. Move the onions to the storage plate, allowing them to cool.
If you picked up full-size peppers, one of each will be plenty. If you picked up a package of small assorted sweet peppers, pull 3-4 of each color. On each pepper, chop the ends off and dispose. Remove seeds with the knife or a spoon and discard. Cut each pepper in half vertically, and then into slices lengthwise that are roughly half an inch wide. Perfection is discouraged in the slicing process. Once you have completed slicing the peppers, add them to the plate housing the onions.
Check your chicken. Poke it with something to see if it bleeds. If the juice isn't clear, you're not done yet.
Boil roughly six cups of water for your noodles. Prior to reaching boiling point, stir in a teaspoon of chipotle powder. This will allow the egg noodles to absorb the flavor, ensuring a smoky kick to every bite. Pour about 3/4 (12oz) of the egg noodles into the pot. Cook your noodles for 6-8 minutes (until they're almost tender), then set them aside. DO NOT STRAIN until just prior to adding them to the wok. You do not want the noodles to dry out.
Check your chicken. Remove from the oven if complete and allow it to sit aside and cool down for a few minutes.
While waiting on the chicken breasts to be manageable, begin work on the sauce. Grab your salsa cup and add roughly a quarter cup of soy. Take two pinches of chipotle powder and mix well. Add a thin layer of dill weed until it coats the top of the liquid. It will float, so it's easy to know when you've got the right amount. Do the same with your lemon pepper, and then a little lighter with the garlic powder. Mix well. If you opted for standard limes, grab one and slice it in half. (If you chose tiny limes, grab two and slice those in half.) Using a spoon, scoop around the inside of your limes, releasing juice into your sauce. Get as much pulp out of the lime and into the sauce as possible; the pulp will help provide texture as well as cut into the smoky kick of the chipotle. Stir your sauce excessively until everything mixes. It will likely settle, so keep the spoon handle to stir again before use.
Check your chicken. It should be cool enough now for you to maneuver it. Chop the chicken roughly, into reasonable bite-sized chunks. It's okay for it to be a little shredded - it's a fiesta! Once your chicken is chopped, heat the skillet you used for the onions earlier (again, with butter/margarine/spray) and brown the edges just a little bit. When complete, put the skillet aside with the chicken still on it.
Now it's time for the wok (or giant skillet).
In the base of the wok, add one tablespoon of butter. Heat the wok, and as the butter begins to sizzle, dump the plate with the peppers and onions into the wok. Using your sauce spoon from earlier, scoop three or four spoonfuls of soy mix into the wok, and then stir your vegetables. As the peppers begin to brown, add the chicken into the wok along with three or four more spoonfuls.
Take your noodles and strain them. Shake out excess water, and then move them immediately into the wok. Dump the remainder of your sauce over the noodles, and proceed to stir your ingredients. Sauces collect in the bottom of the wok by design, so ensure that all of your food manages to spend some time on the bottom. The entire wok process should only take about five minutes, until all noodles are no longer white. You may need another dash of soy during the stirring process to ensure proper coating.
Allow to cool for two or three minutes, then serve and devour like a ravenous beast.
~
Optional additions which complement the flavors of this dish based on your personal preference:
• Baby carrots, sliced lengthwise
• Broccoli, chopped rough
• Green bell peppers, sliced like the other peppers
Stir Fryy.png"Yummmy!"
Additional Images
Ramuh Picture 1.jpg
Ramuh Picture 3.jpg
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