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olive oil chicken breasts carrots onion button mushrooms garlic salt pepper Coriander milk chicken broth hazelnut liqueur lime juice liquid honey sriracha sauce egg noodles frozen peas cornstarch water
Viewed: 29 - Published at: 7 years agoIngredients
- 1 teaspoon Olive Oil
- 3 whole Boneless, Skinless Chicken Breasts
- 2 whole Carrots
- 1 whole Small Onion
- 8 whole Button Mushrooms
- 2 cloves Garlic
- 1/4 teaspoons Salt
- 1/4 teaspoons Pepper
- 1/4 teaspoons Coriander
- 2- 1/2 cups Milk
- 2- 1/2 cups Chicken Broth
- 4 Tablespoons Hazelnut Liqueur
- 2 Tablespoons Lime Juice
- 2 Tablespoons Liquid Honey
- 1- 1/2 Tablespoon Sriracha Sauce
- 12 ounces, weight Broad Egg Noodles
- 1 cup Frozen Peas
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water
Method
- Heat oil in a large skillet over medium heat.
- Cut chicken into bite size pieces and add it to the pan as you cut.
- Cook chicken for 45 minutes, turning a few times until it is no longer pink.
- As the chicken cooks, chop carrots and onion into small pieces, quarter the mushrooms and mince the garlic.
- When the chicken is no longer pink (it wont be quite cooked through yet), add the vegetables, salt, pepper and coriander to the pan and cook for another 23 minutes until the vegetables start to soften and the chicken is cooked through.
- Add the milk, chicken broth, hazelnut liqueur, lime juice, honey and Sriracha to the pan.
- Add the egg noodles and stir everything to combine.
- Try to get the noodles covered by the liquid as much as possible.
- Bring the liquid to a boil (you can cover the pan if you have a lid so this is faster), then reduce the heat to a high simmer for 57 minutes until noodles are tender.
- Stir in the peas.
- In a small bowl, whisk together the corn starch and water until it is combined and add it to the pot.
- Stir everything and cook for another 12 minutes until the sauce has thickened.
- Serve with more Sriracha if you like things spicy!
