- 4
Ingredients
- Cook's Illustrated, September/October 2012
- serves 4
- 1/3 cup white vinegar
- Sriracha sauce
- 2 (12 oz. total) boneless, skinless chicken breasts, cut against the grain into 1/4-inch-thick slices
- 1 tsp. baking soda
- 8 oz, (1/4-inch-wide) rice noodles
- 1/4 cup vegetable oil
- 1/4 cup oyster sauce
- 1 Tbsp. plus 2 tsp. soy sauce
- 2 Tbsp. brown sugar
- 1 Tbsp. white vinegar
- 1 tsp. molasses
- 1 tsp. fish sauce
- 3 garlic cloves, sliced thin
- 3 eggs
- 10 oz. broccolini (5 cups), florets cut into 1-inch pieces, stalks cut on bias into 1/2-inch pieces
Preparation
Step 1
1. For the Chile Vinegar: Combine vinegar and some Sriracha in a bowl. Let stand at room temperature for at least 15 minutes.
2. For the Stir-Fry: Combine chicken and 2 Tbsp. water and baking soda in a bowl. Let sit at room temperature for 15 minutes. Rinse chicken in cold water and drain well.
3. Bring 6 cups water to boil. Place noodles in the boiling water and turn off the heat. Let sit until almost tender (8 minutes), stirring halfway. Drain and rinse with cold water and mix with 2 tsp. oil.
4. Whisk oyster sauce, soy sauce, brown sugar, vinegar, molasses, and fish sauce together in a bowl.
5. Heat 2 tsp. oil and garlic in 12-inch nonstick skillet on high heat until garlic is golden brown (1 to 2 minutes). Add chicken and 2 Tbsp. of sauce mixture, toss to coat, and spread chicken in an even layer. Cook, without stirring, until chicken begins to brown, 1 to 1 1/2 minutes. Using tongs, flip chicken and cook, without stirring, until second side begins to brown, 1 to 1 1/2 minutes. Push chicken to one side of the skillet.
Add 2 tsp. oil to cleared side of skillet. Add eggs to clearing. Using rubber spatula, stir eggs gently and cook until set but still wet. Stir eggs into chicken and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, 30 to 60 seconds. Transfer chicken mixture to bowl.
6. Heat 2 tsp. of oil in now-empty skillet until smoking. Add broccolini and 2 Tbsp. sauce and toss to coat. Cover skillet and cook for 2 minutes, stirring once halfway through cooking. Remove the lid and continue to cook until broccolini is crisp and brown in spots, 2 to 3 minutes, stirring once halfway through cooking. Transfer broccolini to bowl with chicken mixture.
7. Heat 2 tsp. oil in now-empty skillet until smoking. Add half of noodles and 2 Tbsp. sauce and toss to coat. Cook until noodles are starting to brown in spots, about 2 minutes, stirring halfway through cooking. Transfer noodles to bowl with chicken mixture. Repeat with remaining 2 tsp. oil, noodles, and sauce. When second batch of noodles is cooking, add contents of bowl back to skillet and toss to combine. Cook, without stirring, until everything is warmed through, 1 to 1 1/2 minutes. Transfer to platter and serve immediately, passing chile vinegar separately.