Chicken in Jiffy

About Chicken in Jiffy

Ingredients

• Boneless chicken breasts 3
• Egg noodles 1 cup
• Oil 1 tbsp
• Cabbage, shredded ½ cup
• Medium green capsicum, cut into thin strips 1
• Medium red capsicum, cut into thin strips 1
• Medium yellow capsicu, cut into thin strips 1
• Soy sauce 1 tbsp
• Salt to taste
• Sesame oil 1 tbsp

How to Make Chicken in Jiffy (Stepwise Photos)

Method

1. Heat sufficient water in a deep non-stick pan, add noodles and cook till just done. Drain and put into a bowl.
2. Cut chicken into cubes.
3. Heat oil in a non-stick pan, add chicken cubes and sauté till golden.
4. Add cabbage and all the three capsicums, mix and saute for 2 minutes.
5. Add noodles, soy sauce, salt and sesame oil, mix and cook on high heat for 1-2 minutes.
6. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps