Categories: Asian
Ingredients
- 4 oz. brown rice noodles (vermicelli, pad Thai or spaghetti)
- 2 tbsp. dry sherry
- 1 1/2 tbsp. soy sauce
- 2 tbsp. peeled and minced fresh ginger, divided
- 4 garlic cloves, minced, divided
- 1 lb. boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
- 1 tsp grape seed oil
- 2 green onions, sliced, white and green parts divided
- 1/4 tsp red pepper flakes
- 2 carrots, sliced
- 2 cups shredded savoy cabbage
- 1 cup sliced red bell pepper
- Sauce:
- 3 tbsp. rice vinegar
- 3 tbsp. soy sauce
- 2 tbsp. dry sherry
- 1 1/2 tsp arrowroot
- 2 tsp hoisin sauce
Directions
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Prepare noodles as directed on package.
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Marinate chicken: In a medium bowl, combine 2 tbsp. sherry, 1 1/2 tbsp. soy sauce, 1 tbsp. ginger and half of garlic. Add chicken and turn to coat. Set aside to marinate while preparing remaining ingredients.
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Prepare sauce: In a small bowl, whisk together all sauce ingredients.
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In a large skillet on high, heat oil. Add whites of onions, remaining 1 tbsp. ginger, remaining half of garlic and pepper flakes; cook, stirring, for 30 seconds. Add chicken and any marinade and cook, stirring, spreading it out in the pan and letting it sit for a few seconds, then stir again, repeating, until the chicken is cooked through, about 3 minutes. Transfer to a plate.
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Add carrots, cabbage and bell pepper to skillet and stir, adding 1 tbsp. water as necessary to aid in cooking, letting it evaporate before adding more, until vegetables are wilted and lightly charred, about 5 minutes. Return chicken to skillet.
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Move chicken and vegetables to edges of pan, making a space in the middle. Stir sauce and pour into middle of skillet. Let it bubble a couple of seconds, and then combine with chicken and vegetables. Add noodles and toss with tongs to incorporate. Divide among plates and garnish with greens of onions.