Ingredients Jump to Instructions ↓

  1. 6 tablespoons olive oil

  2. 5 pounds chicken breast , cut into strips

  3. Salt and pepper

  4. 1 bok choy , cut into julienne strips

  5. 1 small daikon , cut into julienne strips

  6. 1/2 Chinese cabbage , cut into julienne strips

  7. 2 carrots , cut into julienne strips

  8. 2 tablespoons peeled and minced fresh ginger

  9. 1 teaspoon minced garlic

  10. 3 tablespoons honey

  11. 1 cup chicken stock

  12. 1 teaspoon cornstarch

  13. 2 tablespoons cold water

  14. 1/2 pound fried vermicelli egg noodles

  15. 1/2 cup minced fresh cilantro leaves

  16. 6 mint leaves, minced

  17. 1/3 cup pickled ginger

Instructions Jump to Ingredients ↑

  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.


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