Sauce for chicken and noodles

boo81

Hi

Wondered if anyone had a good sauce I could team with chicken and noodles for tea?

At the chinese I love sweet and sour and lemon chicken and was hoping I might be able to replicate one of these if possible, but any suggestions welcome, just nothing too spicy?

lynzpower

Are you going just from your store cupbaord?

I use lime juice or honey and soy.

Youd be surprised how good this is, very light and lets thge veg sing thier own flavours.

You can make sweet & sour sauce from scratch http://chinesefood.about.com/library/blchineseing1.htm although it may use stuff you dont have such as rice wine, sherry or star anise- always the things I never have in when making chinese!

recovering_spendaholic

I make a kind of sweet and sour with tomato ketchup, soy sauce, cider vinegar, mustard, honey and a tin of pineapple in juice. I use about 5tbs of ketchup, 3 of soy, 3 of vinegar, 1 of honey and about a tsp of dijon mustard. I stir it all together and then throw in the tin of pineapple and its juice. I then put it in a pan, bring to the boil and thicken with a bit of cornflour mixed with cold water. It's lovely. I also add some raw sliced green pepper and cucumber but you don't have to.

boo81

lynzpower wrote: »

Are you going just from your store cupbaord? quote]

Well, I dont mind really. I dont want the expenses of too many things but I can go to the supermarket if needs be. I do actually have star anise but I dont keep sherry around, can I substitute red wine or is that a really stupid idea

filigree_2

I do a honey chicken stir-fry which you could probably adapt. I can only remember the rough proportions, I hope that's alright!

Enough bite size chunks of chicken
egg white
Cornflour
Honey
Lemon juice
Stir fry veg - I find it best to use firm veg like peppers or baby corn, not the watery veg like beansprouts
If you like, you can add something spicy like chopped chilli, garlic or ginger

Dip the chicken in the egg white then roll it in the cornflour, shaking off the excess. Stir-fry the chicken till it's golden and crispy all over. Take it out of the pan and leave it to drain on kitchen paper. Put a bit more oil in the pan if needed and stir-fry the veg till it's about done. Shove the chicken back in the pan, pour over a few spoonfuls of honey and the lemon juice and cook till it's bubbling. Serve with rice, noodles etc.

You can experiment with the exact amount of honey and lemon. If you use a little you get a sticky coating, use lots and you get a rich sauce.