Thai Style Chicken with Noodles and Broccoli

Do you enjoy PBS shows as much as I do? We do not have cable service nor subscribe to any satellite companies, so we just have whatever is shown over the air. Although I do miss Food Network and other DYI and how to channels, there are many on the local PBS affiliates to make me happy. One of my favorites is America’s Test Kitchen and I love the host Christopher Kimball. He’s so real and down to earth and I enjoy watching him. So what did he have in store for me today?

About a month ago, they did a segment on Thai noodles. I watched and decided at that moment, that I was making their Thai stir-fry meal that night. Yes, as you review the recipe you will see it has many steps and isn’t one of the easier and quick recipes I’ve posted in the past. This one takes a bit more time and effort, but the results are worth it. Thank you, America’s Test Kitchen, for this delicious Thai style chicken recipe.

Thai Style Chicken and Noodles with Broccoli

Adapted from Cook’s Illustrated, September-October 2012
Serves 4

Ingredients
2 (12 oz. total) boneless, skinless chicken breasts, cut against the grain into 1/4-inch-thick slices
1 teaspoon baking soda
8 oz Annie Chun pad thai rice noodles
1/4 cup olive oil
1/4 cup oyster sauce
1 Tablespoon plus 2 teaspoon soy sauce
2 Tablespoon brown sugar
1 Tablespoon white wine
1 teaspoon fish sauce
3 garlic cloves, sliced thin
3 eggs
10 oz. broccoli cut into small florets

For nutrition information, click the magic button

Directions
Combine chicken and 2 Tablespoon water and baking soda in a bowl. Let sit at room temperature for 15 minutes. Rinse chicken well in cold water and pat dry. This process will help tenderize the chicken and you’ll be able to cut it with your fork.

Bring 6 cups water to boil in a large stock pot. Cook noodles according to package directions. Drain and rinse with cold water and mix with 2 teaspoon oil to prevent sticking.

Whisk oyster sauce, soy sauce, brown sugar, wine and fish sauce together in a bowl. Set aside.

Heat 2 teaspoon oil and garlic in 12-inch deep nonstick skillet on high heat until garlic is fragrant. Add chicken and 2 Tablespoon of sauce mixture, toss to coat, and spread chicken in an even layer. Cook, without stirring, until chicken begins to brown, 1 to 1 1/2 minutes. Using tongs, flip chicken and cook, without stirring, until second side begins to brown, 1 to 1 1/2 minutes.

Push chicken to one side of the skillet. Add 2 teaspoon oil to cleared side of skillet. Add eggs to clearing. Using rubber spatula, stir eggs gently and cook until set but still wet. Mix eggs and chicken and continue to cook until eggs are fully cooked, about a minute.Transfer chicken mixture to bowl.

Heat 2 tsp. of oil in now-empty skillet until smoking. Add broccoli and 2 Tablespoons of the sauce and toss to coat. Cover skillet and cook for 3-5 minutes, stirring once halfway through cooking. Remove the lid and continue to cook until broccoli is crisp and brown in spots, about 5 additional minutes, stirring once halfway through cooking. Transfer broccoli to bowl with chicken mixture.

Heat 2 teaspoons oil into the empty skillet until smoking. Add half of cooked noodles and 2 Tablespoons sauce and toss to coat. Cook until noodles are starting to brown in spots, about 2 minutes, stirring halfway through cooking. Transfer noodles to bowl with chicken mixture. Repeat with remaining 2 teaspoon oil, noodles, and sauce. When the second bath of noodles is just about done, add contents of bowl back to skillet and toss to combine.

Cook, without stirring, until everything is warmed through, 1 to 1 1/2 minutes. Transfer to a platter or large bowl and serve.

This is an all in one meal with your protein, veggies and noodles cooked in one dish and served on one dish or bowl. I like that since it means less clean up afterwards and we all love that! I also made some baked shrimp egg rolls to go with this dish since Hubby requested it.