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Ingredients Jump to Instructions ↓

  1. 10 Boneless chicken breasts,

  2. Halved, skinned and cut into Strips

  3. Chicken Marinade:

  4. 2 tablespoons Grated ginger

  5. 1 tablespoon Minced garlic

  6. cup Rice wine vinegar

  7. 3 tablespoons Brown sugar

  8. teaspoon Hot sauce

  9. cup Lime juice

  10. 1 teaspoon Kosher salt

  11. Dressing:

  12. 1 Lime juiced

  13. 1 teaspoon Hot sauce

  14. 1 teaspoon Tamari

  15. 1 tablespoon Rice wine vinegar

  16. cup Canola oil

  17. 2 tablespoons Brown sugar

  18. 2 ounces Ricestick noodles

  19. 2 tablespoons Sesame oil

  20. 1 1/2 cup Thin sliced red onions

  21. 1 1/2 cup Thin, horizontal sliced

  22. Celery

  23. 1 1/2 cup Chopped red pepper

  24. 1 cup Chopped yellow pepper

  25. 2 tablespoons Tamari

  26. cup Grated jicama

  27. 2 cups Thin horizontal slices of

  28. Bok choy

  29. cup Chopped cilantro

Instructions Jump to Ingredients ↑

  1. Place chicken strips in a shallow dish or pan. In a small bowl, whisk all marinade ingredients together and pour over chicken. Marinade chicken for 4 to 6 hours.

  2. In a separate bowl, whisk all the dressing ingredients together.

  3. Cover and reserve for later use.

  4. Soak the noodles in hot water for 5 to 8 minutes. Drain and set aside.

  5. Heat a wok with a bit of canola oil and add the marinated chicken in batches. Remove. Set aside. Heat sesame oil in wok and add the onion, celery and peppers. When wilted, turn off the heat and toss in chicken, tamari, jicama, bok choy, and cilantro. Place chicken and vegetables on top of drained noodles and drizzle with the dressing.

  6. Yield: 8 to 10 servings CHEF DU JOUR KATHY CARY SHOW #DJ9431

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