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I’m always looking for more ideas on how to use chicken cutlets for supper. This has probably become my kids favorite for now; all ages loved it including the fussy one. It’s a one pan (besides for the ramen) dish that comes together pretty quickly.
1 onion (diced)
1 red pepper (cut into strips)
1 yellow pepper (cut into strips)
1 pack chicken cutlets
1/4 cup cornstarch
1/2 cup oil
1/2 cup Gefen Duck Sauce
1/2 cup water
1/2 cup Glicks Ketchup
1 tablespoon chicken consommé
1 and 1/2 tablespoons soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika powder
3 packs Gefen Ramen Noodles (cooked and drained)
Sauté the onion in oil until soft. Add the peppers and sauté until soft.
Once they are done, remove from the pan.
Cube the chicken cutlets into small cubes, mix with the cornstarch, and add to the pan.
Fry for five to seven minutes, turning the cutlets over after half the time has elapsed. (They doesn’t have to be fully cooked as they will continue cooking with the sauce.)
Add back in the onions and peppers,. Add the rest of the ingredients (besides the ramen noodles) and allow to simmer for about 15 minutes.
Mix with the cooked ramen noodles and enjoy.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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I tried this, so delicious and flavorful! Easy and must try!
My question is, it says 1/2 cup oil in the recipe and it seems like a lot for frying, so I added it to the sauce but I think it was way too oily too. Where is it meant to be used for?
We’re glad! You could try to cut down the amount of oil but that is the recipe- probably written as she intended it.
Delicious and very easy to put together quickly