Ingredients
- 1 tbsp. butter (15ml.)
- 12 oz. (375g) bonelss chicken breasts (about 2 ), cut into thin strips
- 2 tbsp. (30ml.) minced fresh gingeroot (or 1 tsp./5ml. ground ginger)
- 3 cups (750ml.) reduced sodium chicken broth
- 1 \4 cup (50ml.) reduced sodium soy sauce
- 2 tbsp. (30ml.) rice vinegar
- 1 tsp. (5ml.) Asian red chili sauce (or to taste)
- 8 oz. (250g) small mushrooms, thinly slice
- 3 stalks celery, thinly sliced
- 6 oz. (175g.) wide rice noodles
- 2 tbsp. (30ml.) cornstarch
- 1 1/2 cups (375ml.) milk
- 1 cup (250ml.) bean sprouts
- 2 green onions, thinly sliced
Details
Servings 4
Preparation
Step 1
Heat a large pot over medium high heat. Add butter; swirl to coat. Add half each of the chicken and ginger and saute for 2 minutes or until chicken is no longer pink inside; transfer to a bowl ( some ginger will stick to the pot). Repeat with remaining chicken and ginger. Set aside.
Add broth, soy sauce, vinegar and chili sauce to pot; increase heat to high and bring to boil, scraping up brown bits. Stir in mushrooms, celery and noodles. Whisk cornstarch into milk; stir into pot. Reduce heat to medium and cook, stirring, for 5 to 10 minutes or until bubbling and noodles are tender.
Stir in chicken mixture. Season to taste with chili sauce. Using tongs, divide chicken and noodles among warmed serving bowls; ladle broth on top. Top with bean sprouts and green onions.
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