Chinese and Italian Chicken with Rice Noodles

It took a while to come up with that title. I mean, you guys know I like to mix cultures but this one was quite a bit unique. We had leftover rice noodles from when Lisa was over cooking Pad Thai (fresh from a cooking trip to Thailand) for us. I decided to treat them kind of like cooked spaghetti. So, I decided that browned butter, chicken, mushrooms, and the rice noodles could go well together, along with a bit of sage and soy sauce. Surprisingly, it came together in a nice homey dish.

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If you don’t have rice noodles, you could just use pasta, but make sure you cook it first. The rice noodles are really good at soaking up sauces, which is why they worked so well in this. You can find them at Asian grocery stores if you have them near you. You could also use the dried kind, but again would need to cook them first.

Directions for Chinese and Italian Chicken with Rice Noodles

  • 1-2 pounds chicken thighs, cut into bite-sized pieces
  • 2 teaspoons soy sauce
  • 2 teaspoons Balsamic vinegar
  • 1/2 teaspoon garlic powder
  • Salt and pepper
  • 2 teaspoons cornstarch dissolved in 1/2 to 1 teaspoon water
  • 1/2 pound fresh rice noodles
  • 2 Tablespoons butter
  • 2 Tablespoons chopped fresh sage
  • 1 green onion, chopped
  • 1/2 cup to 3/4 cup chopped sweet onion
  • 1-2 cups mushrooms, chopped
  • Red wine to deglaze the pan (about 1/4 cup)
  • Oil or butter

Begin by marinating the chicken for about 15-20 minutes in the soy sauce, Balsamic, garlic powder, salt, pepper, and cornstarch. Meanwhile, cook the mushrooms and chopped sweet onion in either oil or butter in a large, heavy-bottomed pot (like a Dutch oven) over medium heat.

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Allow them to brown and reduce (about 15 minutes). Remove from the pan when finished.

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Add more oil if necessary to the pan (but very little) before adding the chicken, along with the marinade.

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Brown and cook the chicken before removing from the pan.

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Place the rice noodles in the pan and use them to “clean” the pan.

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Add some water or red wine if necessary to keep them from drying out too much.

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Remove them from the pan and set aside with the chicken. Add the butter to the pan and melt it until it becomes browned. Just before it becomes brown, add the fresh sage.

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After a minute, add the green onion.

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After 30 seconds, add the mushroom mixture, chicken, and rice noodles back to the pan. Stir and cook for a few minutes until everything is well-mixed and warm.

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Directions for Chinese and Italian Chicken with Rice Noodles (without pictures)

  • 1-2 pounds chicken thighs, cut into bite-sized pieces
  • 2 teaspoons soy sauce
  • 2 teaspoons Balsamic vinegar
  • 1/2 teaspoon garlic powder
  • Salt and pepper
  • 2 teaspoons cornstarch dissolved in 1/2 to 1 teaspoon water
  • 1/2 pound fresh rice noodles
  • 2 Tablespoons butter
  • 2 Tablespoons chopped fresh sage
  • 1 green onion, chopped
  • 1/2 cup to 3/4 cup chopped sweet onion
  • 1-2 cups mushrooms, chopped
  • Red wine to deglaze the pan (about 1/4 cup)
  • Oil or butter

Begin by marinating the chicken for about 15-20 minutes in the soy sauce, Balsamic, garlic powder, salt, pepper, and cornstarch. Meanwhile, cook the mushrooms and chopped sweet onion in either oil or butter in a large, heavy-bottomed pot (like a Dutch oven) over medium heat. Allow them to brown and reduce (about 15 minutes). Remove from the pan when finished. Add more oil if necessary to the pan (but very little) before adding the chicken, along with the marinade. Brown and cook the chicken before removing from the pan.

Place the rice noodles in the pan and use them to “clean” the pan. Add some water or red wine if necessary to keep them from drying out too much. Remove them from the pan and set aside with the chicken. Add the butter to the pan and melt it until it becomes browned. Just before it becomes brown, add the fresh sage. After a minute, add the green onion. After 30 seconds, add the mushroom mixture, chicken, and rice noodles back to the pan. Stir and cook for a few minutes until everything is well-mixed and warm.

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