Lemon Chicken Stir-Fry with Rainbow Chard
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15Prep Time Minutes
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30Total Time Minutes
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9Number of Ingredients
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4Servings
Crispy Fried Rice Noodles: Separate noodles into 4 bunches and cut into 5-inch (10 cm) long strands with scissors.
Pour enough oil into wok or high-sided skillet to come 2 inches (5 cm) up side; heat over medium-high heat until instant-read thermometer reads 375°F (190°C). Working in batches, carefully drop bunches of noodles into hot oil; cook for 30 to 60 seconds or until puffed. Using large slotted spoon, transfer crispy noodles to paper towel-lined tray. Sprinkle with salt.
Lemon Chicken Stir-Fry: Season chicken with salt and pepper. Heat oil in wok or large skillet set over medium-high heat. Cook chicken, stirring, for 3 to 5 minutes or until lightly browned.
Stir in rainbow chard and garlic; cook, stirring, for 2 to 3 minutes or until rainbow chard starts to wilt.
Stir in VH® Lemon Herb Peri Peri; bring to boil. Cook for 1 to 2 minutes or until chicken is cooked through and rainbow chard is tender. Divide among 4 plates. Top with fried rice noodles.
This stir-fry is just as delicious served with boiled or stir-fried rice noodles.
Lemon Chicken Stir-Fry with Rainbow Chard