Ingredients
- 1/4 cup oyster sauce
- 1 tablespoon honey
- 1 tablespoon hoisin sauce
- 1 tablespoon fish sauce (nam pla) or soy sauce
- 1 large egg yolk
- 3 teaspoons Asian chili paste (2 to 3)
- 2 stalks lemongrass, trimmed and minced as finely as possible
- 4 (16 ounces) boneless skinless chicken breast (halves)
- 8 ounces dry rice noodles (Thai rice noodles, 2-ounces per serving)
- 1/3 cup chicken stock (or reduced-sodium canned broth)
- 1/4 teaspoon salt
- 2 tablespoons oil (peanut oil, or vegetable oil)
- 1 red bell pepper (large pepper, cut into 1/2-inch squares)
- 4 scallions, sliced
- 1/4 cup minced fresh basil
- 3 tablespoons cashew nuts (finely minced)
How to Make
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Step 1: In a medium bowl, combine the oyster sauce, honey, hoisin sauce, fish sauce, egg yolk, 1 teaspoon of the chili paste, and the lemongrass. Mix well.
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Step 2: Add the chicken and toss.
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Step 3: Transfer to a large plastic food storage bag, seal tightly, and refrigerate 30 minutes or up to 5 hours.
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Step 4: Place the noodles in a large bowl and cover with hot water. Let stand for 30 minutes, until soft; drain well.
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Step 5: In a large skillet or wok, heat the chicken stock, salt, and remaining chili paste to a simmer.
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Step 6: Add the noodles, mix well, and cook just until hot, about 1 minute.
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Step 7: Transfer the noodles to a serving platter and cover to keep warm.
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Step 8: In the same pan, heat the peanut oil over high heat.
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Step 9: Add the bell pepper squares and cook, stirring often, until they begin to soften, 2 to 3 minutes. Add the chicken and marinade and stir-fry just until the chicken is cooked through, 3 to 4 minutes.
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Step 10: Stir in the scallions and basil and remove from the heat.
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Step 11: Spoon over the noodles and sprinkle with the cashews.
We hope you enjoy this recipe!
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