1 pound skinless, boneless chicken breast halves, cut into 1/4-inch-thick slices
1 tablespoon canola oil
6 ounces shiitake mushrooms, sliced
1 1/2 tablespoons minced peeled fresh ginger
1 red bell pepper, thinly sliced
1 tablespoon minced garlic
4 green onions, sliced
2/3 cup torn fresh basil leaves
How to Make It
Prepare noodles according to package directions. Drain; rinse with cold water. Drain. Combine chicken stock, oyster sauce, soy sauce, vinegar, and sambal oelek in a bowl. Heat a large wok or skillet over high heat. Add 1 tablespoon canola oil; swirl. Add chicken to pan; cook 1 1/2 minutes on each side. Remove chicken from pan. Add 1 tablespoon canola oil to pan; swirl. Add mushrooms; stir-fry 1 minute. Add ginger and sliced bell pepper; stir-fry 1 minute. Add minced garlic and sliced green onions; stir-fry 30 seconds. Add noodles, stock mixture, and chicken; cook 1 minute. Stir in basil.
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I am not a huge fan of Asian flavors but I have to say this was just awesome!! If you like your Asian food a little more on the savory / spicy side, this hits the spot! I used baby bella mushrooms and served it over a bed of rice because I couldn't find rice noodles in my grocery store. Unlike what other reviews say, this WAS full of flavor! Will be making this again and again!!
This was awesome. We doubled the garlic, ginger, mushrooms, and samba oelek because we love those flavors. We will definitely add this in the rotation. It was pretty easy to make, although chopping up all the veggies do take a little bit longer than 18 minutes.
This was so delicious that while we tried to stick to the one-cup serving, we couldn't do it and finished off the entire batch. It's that yummy. The only thing I did notice was that it took me a bit longer than the 18 minutes of estimated prep to slice and mince everything needed for the dish. It's worth the effort though. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/chicken-rice-noodle-stir-fry-ginger-basil/
I used the same amount of chicken broth, but doubled all of the other sauce ingredients and used sriracha. This is powerfully gingery with some heat from the sriracha. The basil really compliments it! I would add this to my regular meal rotation.
I made this a couple nights ago for my husband and I. I made a couple changes before ever trying it and it was absolutely amazing! I used a whole package of fine udon noodles (I prefer them over rice noodles), and I used clam juice instead of the oyster sauce. I made a double batch of the sauce which made for a really creamy dish. This is an absolute repeat!!!!
Wow, was this delicious. I just finished eating it for the first time and am fighting back a temptation to go for seconds. The flavor of the sauce is amazing. The sambal oelek gives it a nice heat. I really enjoyed the texture and flavor of the brown rice noodles. This will definitely become part of our regular dinner rotation!
Delicious. I used shrimp in place of chicken and couldn't find shiitake had to used cremini mushrooms and used an extra tsp. of sambal oelek in sauce. Very flavorful, will be keeping this one in the recipe rotation.