Thai Style Spicy Chicken Noodle Stir-fry Recipe!

Рет қаралды 32,571

Күн бұрын

Пікірлер: 33

@chrishamilton-wearing3232 2 ай бұрын

I've noticed one thing in common with Chinese/Asian you tubers, like Spice n pans, Ziangs food workshop and others including this channel. When you come to taste what you have cooked you really get a big mouthful on your chopsticks. Nothing wrong with that , .

@danjohnson6292 2 ай бұрын

I could watch Jeremy cook all day!

@TheWibbo 2 ай бұрын

you watch, i'll eat

@spiffyman7545 2 ай бұрын

Love the outdoor vibes on this. Thank you Jeremy!

@thefamilycat86 2 ай бұрын

Awww man. Delicious. I'm hungry! 😅

@Barot8 2 ай бұрын

This looks fantastic! Thank you for sharing the recipe! I hope you have a great day!

@reapergrim76 2 ай бұрын

Awesome outdoor meal! 😊

@iantully8333 2 ай бұрын

nice to see you back Ian and jen

@greenricee 2 ай бұрын

Amazing bro. 🙌🏻

@Ben-v9u 2 ай бұрын

Awesome as always Jeremy. Simple, delicious and approachable recipe very well explained throughout.. it’s almost as though it’s your profession… 🤔

@tobysanders2097 2 ай бұрын

I would put a pinch of bi carb in the chx marinade and cook it first. Cook the veg and add the cooked meat. We did a similar dish using green curry paste and rice stir fried together. This looks yummy. Will try later for sure. Thankyou.

@davidhudson5452 2 ай бұрын

Looks good Jeremy Talk all you want

@judyhicks11 2 ай бұрын

Excellent…

@andriesgouws8206 2 ай бұрын

Hi where did you got that burner from plz……

@foood 2 ай бұрын

Love this dish. A few comments (in particular for those who do not have a wok-burner - e.g. cooking on induction stove where even a flat bottomed wok won't really produce the result you need): First of all, Asian food is cooked in ONE wok since there was only one fire. So, there is no reason to separately cook the eggs and the chicken. Well, I know the argument, where is the wok hei? You don't get it in on induction unless you burn your food. Just imagine lifting the wok, bringing back to heat, all of that does not really work. However, you can get excellent results using other techniques (and the Maillard reaction you get in a good pan compensates for the wok hei!). So, what I do is: (i) I start with the marinade (do not understand why doing it after preparing the wok clock; (ii) prepare two scrambled eggs (no need for wok hei on your eggs, so use whatever pan you want - as a side effect, you do not need as much OIL; (iii) do the wok clock in fact in a wok, and take it out in order to avoid continuous heat spoiling the crunch, (iv) fry the chicken in whatever pan you find good for your purposes (I am using iron pan, coming close to the wok material). Having cleaned the wok briefly, heat up, add the chicken (no need for more oil), vegetables, noodles and at the end the egg, toss etc..... SAUCE (main reason for using the wok for final step).

@Mateuszyk 2 ай бұрын

that burner look like it do the work! What brand is it? I’m looking for a burner to build a wok station on wheels to use it during summer time outside

@plasmac9 2 ай бұрын

This looks like it would feed a dozen people. I'd probably half this recipe.

@jlb9368 2 ай бұрын

Thank you as always, Jeremy! What is Chinese leaf? We have an enormous Asian supermarket where I live. I don’t remember seeing anything that’s called Chinese leaf. Would you please elaborate?

@angko-pe 2 ай бұрын

It's usually called Napa cabbage in the regular supermarket. If you go to your local Asian market and look in the cabbage section, you can compare what they have to an image of a napa cabbage/Chinese leaf to get the right kind.

@jlb9368 2 ай бұрын

@@angko-pe Thank you! A lot of them look similar and I wanted to make sure that I knew what I was getting. Yes, I will look!

@grahamcharlton861 2 ай бұрын

What output is the burner