Gordon Ramsay’s 15-Minute Chicken recipe is my favorite – it’s so delicious
It’s a hearty and tasty meal prepared in just one pan.
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Simple Recipes / Photo illustration by Wanda Abraham / Getty Images
When I lived in a 500-square-foot apartment with my husband and son in Brooklyn, it wasn’t the tiny bathroom the three of us shared or the lack of parking that annoyed me, but rather our small kitchen. I rarely cooked because we had little counter space: just enough for a large cutting board, maybe a few bowls, and that’s it.
When I was cooking, I made quick and easy one-bowl or one-pan meals, usually simple pasta or noodles. While searching online for new ideas, I found Gordon Ramsay’s easy chicken stir-fry recipe on YouTube. It looked simple and pretty legit. However, being half Vietnamese and half Cantonese and having grown up eating the “best” Asian food in Montreal, Toronto, and Manhattan’s Chinatowns, I was skeptical.
I am quite particular about stir-fries. When you make stir-fry dishes, it is best if they have the wok-hei flavor (that smoky, unforgettable taste that the wok imparts) and, when served, each bite should still be piping hot and full of umami. So even though this is a Gordon Ramsay dish, Ramsay is not my paternal grandfather, who is a wok expert, nor is he a Cantonese chef with years of stir-frying experience.
I gave Ramsay’s recipe the benefit of the doubt, though, and took a break from my usual Martin Yan recipes. After all, Ramsay’s dish requires only a few ingredients and very little prep. Mise en place will make it easier, or as Ramsay pointed out, “everything should be within reach.”
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Simple Recipes / Kat Lieu
How to Make Gordon Ramsay’s Chicken Stir-Fry in 15 Minutes
Start by beating two eggs and setting them aside. Then cook enough noodles to feed two to three people, following the package directions. You want the noodles to have an al dente texture, and these can be any noodles, such as udon, rice noodles (Ramsay used thick, flat rice noodles), or egg noodles. Even unflavored instant ramen will work. I chose udon because I like its chewy texture, and it only takes about three minutes to prepare from the freezer. Drain and set aside the cooked noodles.
Cut a chicken breast in half and flatten it with a rolling pin before cutting it into thin, bite-sized pieces. The thinner the chicken, the quicker and crispier it will cook, Ramsay explains. Next, finely slice three large cloves of garlic and chop a bunch of broccoli. Ramsay used “baby broccoli” (or broccolini), but I only had regular broccoli on hand.
Heat a wok over medium-high heat and add two tablespoons of oil once the wok is smoking. Add the chicken, season with salt and pepper and stir continuously until lightly seared, then add the garlic. Once the garlic is golden and crispy, stir in the broccoli. Cook until the broccoli darkens in color and looks glossy. Drizzle with one to two tablespoons of soy sauce and toss to coat. Transfer to a plate, set aside for now and wipe out the wok thoroughly.
Return the wok to medium-high heat. Once smoking, add two tablespoons of oil and the beaten eggs. Whisk the eggs into the wok, season with salt and pepper and spread them over the wok as they set before adding the drained noodles and the plate of chicken and broccoli.
Remember to stir and toss your ingredients to get a nice even distribution of chicken, garlic, and broccoli. There’s no need to expertly flip the ingredients like Ramsay did. What a showman! Once everything is nice and hot, plate up and serve with a squeeze of fresh lime juice.
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Simple Recipes / Kat Lieu
Tips and Tricks for Making Ramsay’s Chicken Stir-Fry
If you only have 15 minutes to make dinner for two or three on a busy weeknight, Ramsay’s recipe is wonderful and will definitely do the trick. However, if your taste buds are a little more demanding than mine, or if you grew up enjoying more “authentic” Asian stir-fries, I have a few tips for you.
First, use dark meat, like chicken thighs, instead of chicken breast. Each bite of chicken will be silkier and more velvety. Next, I usually pre-marinate my proteins with cornstarch, soy sauce, chicken bouillon powder, and rice wine.
The noodles themselves can also be seasoned with a sauce, so I like to add the sauce at the very end, pouring it around the edges of the wok so that everything, including the noodles, is coated in sauce and gets a delicious color. Finally, I like to use a mix of light and dark soy sauces for extra color.
When needed, I followed Ramsay’s recipe exactly. Warm and satisfying, this dish saved me a lot of headaches and time. Ramsay’s recipe came in handy when I had to feed my family in a tiny apartment. Now that I’ve developed my stir-fry skills and have a little more counter space and time to cook, I always come back to Ramsay’s great recipe base and use it.
Get the recipe with the title: Gordon Ramsay’s Fried Rice Noodles with Egg and Chicken
Read the original article on Simply Recipes.
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