Pho Noodle Soup
Ingredients
Directions
-
8 oz. dried rice noodles
-
2 tbsp. olive oil
-
1 lb. boneless chicken, cut into 1-inch chunks
-
salt and pepper
-
3 cloves garlic, minced
-
1 tbsp. grated ginger
-
6 cups chicken stock
-
2 tbsp. hoisin sauce
-
1 tbsp. fish sauce
-
Garnishes​
-
2 cups bean sprouts
-
1/2 cup cilantro leaves
-
2 tbsp. Pickled Thai Chili Peppers
-
2 limes, halved
-
In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, and cornstarch. Set aside.
-
Heat a large pan over high heat, add in vegetable oil and heat for 1 minute. Add chicken breast chunks and cook over high heat until chicken is seared on the outside.
-
Add in bell peppers and sauce. Continue to cook until bell peppers are tender crisp and chicken is cooked through.
-
Add in peanuts, garlic, and ginger, 2 tbsp. Pickled Thai Chili Peppers and cook 1 to 2 minutes more.
-
Serve hot and garnish with green onion and remaining Chili Peppers.
Kung Pao Chicken
Ingredients
Directions
-
2 tbsp. soy sauce
-
2 tbsp. rice vinegar
-
1 tbsp. sugar
-
2 tsp. sesame oil
-
2 tsp. cornstarch
-
2 tsp. vegetable oil
-
1 lb. chicken breasts cut into bite size chunks
-
1 red bell pepper diced
-
1 green bell pepper diced
-
1/2 cup roasted peanuts
-
3 cloves garlic crushed
-
2 tsp. minced ginger
-
3 tbsp. Pickled Thai Chili Peppers
-
1 green onion sliced
-
In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, and cornstarch. Set aside.
-
Heat a large pan over high heat, add in vegetable oil and heat for 1 minute. Add chicken breast chunks and cook over high heat until chicken is seared on the outside.
-
Add in bell peppers and sauce. Continue to cook until bell peppers are tender crisp and chicken is cooked through.
-
Add in peanuts, garlic, and ginger, 2 tbsp. Pickled Thai Chili Peppers and cook 1 to 2 minutes more.
-
Serve hot and garnish with green onion and remaining Chili Peppers.