Chicken Long Rice

Name: Chicken Long Rice
Ingredients: 1 tablespoon minced fresh gingerroot; 1 teaspoon sesame oil; 1 teaspoon sugar; 1 garlic clove, minced; 1/4 teaspoon pepper; 4 tablespoons reduced-sodium soy sauce, divided; 2 pounds boneless skinless chicken thighs, cut into strips; 5 ounces uncooked bean thread noodles or spaghetti; 1 tablespoon canola oil; 1 cup chicken broth; 2 cups sliced fresh mushrooms; 1 green onion, thinly sliced

12 ingredients

4 steps

Ingredients

1 tablespoon minced fresh gingerroot
1 teaspoon sesame oil
1 teaspoon sugar
1 garlic clove, minced
1/4 teaspoon pepper
4 tablespoons reduced-sodium soy sauce, divided
2 pounds boneless skinless chicken thighs, cut into strips
5 ounces uncooked bean thread noodles or spaghetti
1 tablespoon canola oil
1 cup chicken broth
2 cups sliced fresh mushrooms
1 green onion, thinly sliced

Directions

1

In a large resealable plastic bag, combine the first five ingredients and 2 tablespoons soy sauce. Add chicken; seal bag and turn to coat. Refrigerate 1 hour.
2

Meanwhile, place noodles in a large bowl; cover with water. Let stand 30 minutes or until noodles are translucent and softened. Drain noodles. Using scissors, cut noodles into 4-in. lengths. (If using spaghetti, cook according to package directions until al dente; drain.)
3

In a large skillet, heat canola oil over medium-high heat. Add half of the chicken mixture; stir-fry 4-6 minutes or until no longer pink. Remove from pan. Repeat with remaining chicken.
4

In same pan, combine broth, mushrooms and remaining soy sauce; bring to a boil. Add noodles and chicken; cook and stir until noodles are tender. Remove from heat; sprinkle with green onion.