 | | Directions |
- Slice chicken breast crosswise about 1/4 inch thick, removing any fat or tendons. Cut slices in half to get bite-size pieces.
- Mix ginger, garlic, soy sauce, 1/4 cup water, vinegar, and honey. Pour over chicken slices and let stand while preparing remaining ingredients.
- In a large saucepan, put 2 - 3 quarts water and 1 teaspoon salt on to boil.
- While the water is heating, heat 1 teaspoon oil in skillet. Separate onion slices into rings and sauté in oil for about a minute. Add snow peas and cook, stirring occasionally, until peas are bright green and somewhat softened. Remove onions and peas to a serving bowl.
- Add remaining oil to skillet. Remove chicken from marinade with a slotted spoon and cook in hot oil, stirring occasionally, until chicken is cooked through, about 3-5 minutes. Add chicken to peas and onions.
- Pour marinade into skillet and cook until reduced to a syrupy sauce. Turn off heat.
- When water boils, add rice stick noodles and cook until al dente (don't overcook!). Drain and rinse with cold water. Add to bowl with chicken and vegetables. (If noodles are longer than you like, use a scissors to snip into manageable lengths).
- Spoon sauce from skillet over chicken. Serve at room temperature, or chill and serve cold.
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Prep Time: 20 minutes
Container: skillet, large saucepan
Servings: 2
|  | | Ingredients | | - | | 1 boneless, skinless chicken breast, about 6 oz. |
| - | | 1 tablespoon canola or other neutral-tasting vegetable oil |
| - | | 1 teaspoon ground ginger, or more if preferred |
| - | | 1 teaspoon garlic powder, or more if preferred |
| - | | 1 tablespoon soy sauce |
| - | | 2 tablespoons vinegar, preferrably rice vinegar |
| - | | 1 tablespoon honey or sugar |
| - | | 1/4 clove water |
| - | | 1/2 pound snow peas, strings removed, if necessary |
| - | | 1 small onion, thinly sliced |
| - | | 1/2 pound rice stick noodles |
| - | | salt |
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