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    Chicken: Chicken Ginger & Honey


    Source of Recipe


    Continental Bistro

    List of Ingredients




    6 tablespoons olive oil
    5 pounds chicken breast cut into strips
    Salt and pepper
    1 bok choy cut into julienne strips
    1 small daikon cut into julienne strips
    1/2 Chinese cabbage cut into julienne strips
    2 carrots cut into julienne strips
    2 tablespoons peeled and minced fresh ginger
    1 teaspoon minced garlic
    3 tablespoons honey
    1 cup chicken stock
    1 teaspoon cornstarch
    2 tablespoons cold water
    1/2 pound fried vermicelli egg noodles
    1/2 cup minced fresh cilantro leaves
    6 mint leaves minced
    1/3 cup pickled ginger

    Recipe



    Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Season the chicken with salt and pepper. When the oil is hot, add the chicken strips and saute until chicken is just cooked through, about 4 to 5 minutes, depending on the size of the strips. Remove the chicken from the pan and set aside.

    Add 2 more tablespoons of olive oil to the skillet and heat over medium-high heat. Add the julienned vegetables and cook until crisp tender, about 2 to 3 minutes. Season with salt and pepper, to taste. Remove the vegetables from the pan and set aside.

    Add 2 more tablespoons of olive oil to the skillet, reduce the heat to medium, and then add the fresh ginger and garlic. Cook, stirring constantly, until fragrant, about 1 to 2 minutes. Add the honey and chicken stock and let the sauce reduce slightly. Meanwhile, in a small bowl, whisk the cornstarch with 2 tablespoons cold water until dissolved. Add the cornstarch slurry to the sauce and cook for 1 to 2 minutes, or until sauce is thickened.

    When the sauce has thickened, return the chicken and vegetables to the skillet and cook until just heated through. To serve, arrange the fried noodles as a base on each plate. Spoon the chicken, vegetables, and sauce over the noodles. Garnish with the cilantro, mint, and pickled ginger.

 

 

 


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