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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
6 tablespoons olive oil |
5 pounds chicken breast, cut into strips |
salt and pepper |
1 bok choy, cut into julienne strips |
1 small daikon, cut into julienne strips |
1/2 chinese cabbage, cut into julienne strips |
2 carrots, cut into julienne strips |
2 tablespoons peeled and minced fresh ginger |
1 teaspoon minced garlic |
3 tablespoons honey |
1 cup chicken stock |
1 teaspoon cornstarch |
2 tablespoons cold water |
1/2 pound fried vermicelli egg noodles |
1/2 cup minced fresh cilantro leaves |
6 mint leaves, minced |
1/3 cup pickled ginger |
Directions:
1. Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Season the chicken with salt and pepper. When the oil is hot, add the chicken strips and saute until chicken is just cooked through, about 4 to 5 minutes, depending on the size of the strips. Remove the chicken from the pan and set aside.
2. Add 2 more tablespoons of olive oil to the skillet and heat over medium-high heat. Add the julienned vegetables and cook until crisp tender, about 2 to 3 minutes. Season with salt and pepper, to taste. Remove the vegetables from the pan and set aside.
3. Add 2 more tablespoons of olive oil to the skillet, reduce the heat to medium, and then add the fresh ginger and garlic. Cook, stirring constantly, until fragrant, about 1 to 2 minutes. Add the honey and chicken stock and let the sauce reduce slightly. Meanwhile, in a small bowl, whisk the cornstarch with 2 tablespoons cold water until dissolved. Add the cornstarch slurry to the sauce and cook for 1 to 2 minutes, or until sauce is thickened.
4. When the sauce has thickened, return the chicken and vegetables to the skillet and cook until just heated through. To serve, arrange the fried noodles as a base on each plate. Spoon the chicken, vegetables, and sauce over the noodles. Garnish with the cilantro, mint, and pickled ginger.
5. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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