Ginger Chicken Stir-Fry

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Ingredients

  • 1/2-16 oz bag (8 oz) A Taste of Thai Rice Noodles, any width
  • 2 tablespoons vegetable oil
  • 1 large onion, cut into crescents
  • 1 red bell pepper, julienned
  • 1 tablespoon finely minced ginger
  • 3 large cloves garlic, finely minced
  • 1 1/2 lbs boneless skinless chicken breast, sliced thinly
  • 1-8 oz package mushrooms, quartered
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 2 teaspoons A Taste of Thai Fish Sauce
  • 1 bunch scallions, cut into 2" diagonals
  • 2 tablespoons lime juice

This one-skillet dinner has a pleasant sweetness balanced by honey and A Taste of Thai Fish Sauce.

Time

  • 20 minutes to assemble
  • 10-15 minutes to cook
  • Total time: 30-35 minutes

Yield

  • 4 Servings

Directions

  1. Soak Rice Noodles according to package for sauté.
  2. In a large nonstick skillet, heat oil over medium-high heat.
  3. Add onion, red bell pepper, ginger and garlic. Stir-fry for 3-4 minutes.
  4. Add chicken and mushrooms. Continue to stir-fry until the chicken is no longer pink and almost cooked through.
  5. Stir in honey, soy sauce and Fish Sauce. Bring to a boil.
  6. Add drained Rice Noodles and scallions. Toss until the noodles are firm yet tender and ingredients well incorporated.
  7. Mix in lime juice and serve.

Favorite Recipes

Sweet and Sour Shrimp

Thai Style Pho-Ga

Drunken Noodles (Pad Kee Mao)