Ginger Chicken Stir-Fry
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.
20 minutes to assemble
10-15 minutes to cook
Total time: 30-35 minutes
Soak Rice Noodles according to package for sauté.
In a large nonstick skillet, heat oil over medium-high heat.
Add onion, red bell pepper, ginger and garlic. Stir-fry for 3-4 minutes.
Add chicken and mushrooms. Continue to stir-fry until the chicken is no longer pink and almost cooked through.
Stir in honey, soy sauce and Fish Sauce. Bring to a boil.
Add drained Rice Noodles and scallions. Toss until the noodles are firm yet tender and ingredients well incorporated.
Mix in lime juice and serve.
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