Categories: Asian
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 1/2 Pound Wide Rice Noodles
- 3 Scallions
- 1 Lime
- 1 Red Bell Pepper
- 1 Yellow Onion
- 1 Bunch Thai Basil
- 2 Tablespoons Golden Mountain Sauce
- 1 1-Inch Piece Ginger
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Sambal Oelek
- 2 Tablespoons Soy Glaze
Directions
-
Heat 2 large pots of salted water to boiling on high.
- Season the chicken with salt and pepper on both sides.
-
Once the first pot of water is boiling, add the seasoned chicken. Cook 9 to 11 minutes, or until cooked through.
-
Drain thoroughly and transfer to a cutting board.
- Using 2 forks, shred the cooked chicken into bite-sized pieces.
-
While the chicken cooks, add the noodles to the second pot of boiling water. Cook 7 to 9 minutes, or until tender. Drain thoroughly and set aside. Wipe out the pot.
-
While the chicken and noodles cook, wash and dry the fresh produce.
-
Cut off and discard the root ends of the scallions. Thinly slice the white bottoms of the scallions; cut the green tops into ½-inch pieces.
-
Peel and mince the ginger.
-
Peel, halve and thinly slice the onion.
-
Cut out and discard the stem, ribs and seeds of the bell pepper; thinly slice.
-
Pick the basil leaves off the stems; discard the stems.
-
Quarter the lime.
-
In the pot used to cook the noodles, heat 2 teaspoons of oil on medium-high until hot.
-
Add the ginger, onion, white bottoms of the scallions and bell pepper; season with salt and pepper.
-
Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant.
-
While the vegetables cook, in a bowl, combine the soy glaze, Golden Mountain sauce, rice vinegar and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
-
Add the shredded chicken, cooked noodles and sauce to the pot of vegetables. Cook, stirring occasionally, 2 to 4 minutes, or until the chicken and noodles are thoroughly coated.
-
Stir in half the basil (tearing the leaves just before adding) and the juice of 2 lime wedges. Remove from heat and season with salt and pepper to taste.
-
Divide the finished stir-fry between 2 dishes. Garnish with the remaining basil and lime wedges and the green tops of the scallions. Enjoy!