Schezuan Stir Fried Chicken and Veggie Noodles and a contest

This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil & BlogAdda.com

A contest!

OK, so I am in all probability the last...but in no way am I the least!!

Desi Beats...
Desi Chinese with Noooooodles...
Long, long strings that promise a burst of flavour...

Topped with a lusciously silky gravy ...drenching slivers of fried chicken...
So the slurp...
And a bite...
And a contest!!
Yay!
I love Contests...

And I love Chinese...
With an Indian tadka...
And the promise of less fat content and low cholesterol!
All thanks to...

I tried this oil for the first time yesterday...generally only use refined vegetable oil for deep frying and baking only-hubby dear is a mustard oil and desi ghee purist.
Food cooked in Refined Oil is a big no no!
So whenever we do Italian or Chinese, we use olive oil or Saffola...
This oil left no after taste...and was absorbed less...
Saffola is good too,but there is that taste and smell...
I bought a litre of Fortune refined rice bran oil...
And this was the first try...In a non stickpan...less than a quarter cup of oil...two dishes...The chicken and the noodles...

Noodles...are thin and bunched Chow Chow that you generally get in east India...only wheat flour and water,no egg, no salt and no colour. Cook in two minutes and absorb all the flavours without getting soggy!
Perfect!
Schezuan Stir fried chicken is a rip off from the Fujiya (Malcha Marg Delhi) menu. My family and I have been visiting that restaurant since the 1980s...and little has changed...the food is still amazing and leaves you feeling happy and Chinese full!
This is not lamb...a little problem getting fillets of lamb to slice, so chicken breasts had to do!

for the

Schezuan Stir Fried Chicken and Veggie Noodles and a contest...

you need

500 gms chicken breasts, sliced thinly
3 tbsp cornflour
1 egg white
salt ,pepper,red chilli flakes to taste-optional a pinch or two aji no moto(I did'nt use it)
3 dried red chilies
1 spring onion sliced
1 green/red /yellow capsicum-cut into squares
1 tbsp sesame seed oil
3 tbsp tomato ketchup
1 tbsp finally diced ginger
2 tsp or more vinegar
2 tsp soy sauce
1/4 cup Fortune Refined Rice Bran Oil

Chicken should be sliced and marinated for a few hours. 20 -25 minutes if you are short of time.

Just add the salt, pepper, red chili flakes, 2 tbsp cornflour and the egg white to the chicken and mix well.
This is proof that an egg separater is a must have...slime has no behind!

Cover and set aside.

Heat the 1/4 cup Fortune Refined Rice Bran Oil in a non stick pan and add a third of the chicken at a time and cook till the chicken curls and looks cooked.

Beware the splattering oil!
Drain on a kitchen towel and set aside, from prying m\noses and eyes..you want the chicken in a gravy , not eaten up as a snack even before you have begun!

You will be able to save about half the oil. Remove to a bowl and return only 1 tsp of the oil back to the pan.
In the bowl that you marinated the chicken in, place the ketchup, ginger(save a pinch or two), vinegar, soy sauce, sesame seed oil and mix well. Add the remaining cornflour and a cup of water.I added a dash of tabasco to make it spicier...

Into the hot pan, add the chillies and the saved ginger and let them change colour. See any oil??Hmm?Hmm??

Pop in the peppers/capsicum and the diced spring onions and toss to coat the flavoured oil.

Add the chicken and toss,toss to combine and let the flavours amalgamate. I just toss to improve my tossing skills. Awesome-not a drop on the counter.

Not withstanding the attacks on the chicken....
Now sauce mix in...

Stir ,allowing the sauce to coat the chicken and the peppers....just a minute and we are done...

What I love about Chinese, desi style ...flavours, colours and a burst of textures...
And the drama...

In the meanwhile 3 litres of water was bought to a rolling boil for the noodles.
So now the Veggie Noodles...
The famous Chow Chow noodles!

Veggie Noodles...

4 bunches chow chow noodles(If you can manage chow chow-maggi without the taste maker is good too-or regular hakka noodles)
left over Fortune Refined Rice Bran Oil from frying the chicken
salt,pepper,red chilli flakes to taste
pinch aji no moto-did'nt use again
2 cups assorted chopped veggies-(sliced onions, 1 carrot,6-7 beans 1/2 cup shredded cabbage and 1 sliced capsicum)
1 tsp soy sauce
1 tbsp vinegar

When the water boils tip in the noodles and pay close attention to them. Make sure you leave a bite-a little al dente like pasta.

Drain through a collander and ensure you rinse them well with cold water to stop the cooking and to ensure that the noodles are excess starch free.

Fortune Refined Rice Bran Oil -leftovers into a wok.
Add in the veggies one by one-onions, beans, carrots ,capsicum and the cabbage.

Toss and mix in the salt and pepper.
Now the soy sauce and then in with the noodles...

Mix well on high heat taste.
Add in the vinegar and adjust the seasonings...
Ready in a jiffy!

Serve with the Schezuan Stir Fried Chicken and enjoy the meal-knowing its high in fibre and heart healthy!

Crisp Chicken and crisp Veggies in yumm noodles...
Hardly and left overs and some satisfied tummies....

Super Shiny and glossy and easy on the palette...
Simple and healthy!

So what are you baking today???