|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite sized pieces|
|2 tbsp||(30 mL) Oyster sauce|
|1 tbsp||(15 mL) Chili-garlic sauce (Sriracha or Sambal Oelek)|
|5 tbsp||(75 mL) Fish sauce, divided|
|2 tbsp||(30 mL) Rice vinegar|
|2||Cloves garlic, minced|
|1||Thai chili, seeded and minced|
|1 tsp||(5 mL) Honey|
|2 tbsp||(30 mL) Vegetable oil|
|1/2 lb||(225 g) Rice noodles|
|1/2||English cucumber, julienned|
|1||Red pepper, julienned|
|3||Green onions, thinly sliced on the bias|
|1/2||bunch of fresh cilantro leaves|
PLACE chicken breasts in a small bowl; add oyster sauce and chili-garlic sauce. Stir to coat. Refrigerate until ready to use. (Can be prepared up to a day ahead).
WHISK together fish sauce, rice vinegar, garlic, Thai chili, and honey. Set aside.
HEAT oil in a large skillet over medium-high. Add chicken and stir fry for 8-10 minutes or until golden brown and the internal temperature reaches 165°F (74°C). Remove from heat and set aside.
BRING a large pot of salted water to a boil. Cook noodles according to the package directions. Drain well.
DIVIDE cooked noodles between four serving bowls. Top with chicken, carrots, cucumber, red pepper, green onion and radishes. Drizzle with the prepared dressing and garnish with fresh cilantro.
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