Curried Chicken Tenders on Rice Noodles

  • Yield: servings


1 1/2pounds skinless, boneless chicken tenders
1/2teaspoon kosher salt
1/2teaspoon freshly ground black pepper
1 1/2teaspoons curry powder
1-- egg beaten with 1 tablespoon water
1cup Panko, Japanese bread crumbs
1/3cup vegetable oil
Rice Noodles:
6ounces package very thin rice noodles
1/4cup vegetable oil
1/2cup onion, thinly sliced
1clove garlic, crushed
2cups vegetable broth
2tablespoons soy sauce
1/2teaspoon kosher salt
1teaspoon curry powder
1cup water chestnuts, coarsely chopped
2tablespoons parley, chopped


Place chicken tenders on platter, salt and pepper both sides, then sprinkle curry powder evenly over both sides of tenders. Beat egg and water in a small bowl, place panko in a pie plate. Dip chicken tenders one at a time in beaten egg then coat both sides evenly with panko. Place coated chicken tenders on platter and set aside. In large heavy skillet over medium high heat place 1/3 cup vegetable oil, allow oil to become hot but not smoking, place chicken tenders in single layer in skillet, fry for 4-5 minutes until golden brown, flip over tenders and cook an additional 4-5 minutes until tenders are golden brown and cooked through. Remove from skillet and drain tenders on paper towels. Tenders can be placed in a preheated 250 degree oven to keep warm until serving.
Meanwhile in a large bowl, soak rice noodles in cold water for 10-15 minutes until soft then drain. In a large deep sided skillet place 1/4 cup vegetable oil over medium high heat , when hot add onion and saute for 4-5 minutes until softened stirring occasionally, add garlic, vegetable broth, soy sauce, salt, and curry powder. Allow mixture to come to a boil and boil for 2-3 minutes, add softened drained rice noodles and water chestnuts. Stirring often cook noodles for 5-6 minutes until all liquid is absorbed and noodles are tender. Transfer noodles to a serving platter, arrange chicken tenders around noodles, sprinkle platter with chopped parsley and serve.
Makes 4 dinner servings