Lemongrass Chicken over Rice Stick Noodles

Name: Lemongrass Chicken over Rice Stick Noodles
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4 servings
Cuisine: Halal Cart & American Muslim
Ingredients: 1 stalk lemongrass; 1 tbsp halal-certified soy sauce; 1 tsp cornstarch; 0.25 tsp black pepper; 340 g boneless skinless chicken breasts; 8 oz dried rice sticks; 1 tsp vegetable oil; 2 garlic cloves; 2 fresh red jalapeno chiles; 1.5 tsp sugar; 0.25 cup chicken broth; 3 green onions; 1 tbsp halal-certified fish sauce; 1 tbsp fresh lemon juice; 3 tbsp chopped of fresh mint

Chicken, rice and red jalapeno chiles simmered on the stove and spiced with lemongrass for American noodles.

22 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 7 min · 22 min total
Difficulty: medium

1
Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes.
10 min
2
In a large pot of boiling water, cook noodles until tender, about 3 minutes. Drain, rinse with cold water and drain again.
3 min
3
Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic, chilies, and sugar; cook, stirring until garlic is fragrant and sugar begins to caramelize, about 15 seconds. Add chicken and stir-fry until surface of chicken turns white, about 1 minute. Add broth; cover and cook until chicken is no longer pink in centre, 3 to 4 minutes. Add green onions, fish sauce, and lemon juice; cook for 30 seconds. Remove pan from heat and stir in mint.
4
Place noodles on a serving plate and spoon chicken mixture over the top.