Cooking Instructions
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Step 1
In a cast iron or heavy-bottom pan, add approximately an 1/4 inch of oil and heat to 350 degrees F (180 degrees C). Once hot, gently drop a handful of the
Rice Noodles (55 g)
, pulled apart, into the oil. Quickly flip them once they have puffed - it will only take seconds for them to cook.
Step 2
Remove the rice sticks and allow them to drain on a paper towel. Continue cooking the remaining rice sticks in this fashion.
Step 3
In a large pan over medium-high heat, add 1 tablespoon of
Canola Oil (as needed)
. Add the
Ground Chicken (455 g)
and sauté until cooked through.
Step 4
Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Remove the chicken and set aside to rest. Keep remaining oil in the pan.
Step 5
To prepare the stir-fry sauce, mix
Low-Sodium Soy Sauce (60 mL)
,
Rice Vinegar (30 mL)
,
Sesame Oil (15 mL)
,
Brown Sugar (40 g)
,
Chinese Hot Mustard (15 g)
and
Corn Starch (2 g)
in a medium bowl.
Step 6
Stir until the ingredients are incorporated and set aside.
Step 7
Reheat the pan you used to cook the chicken, adding more oil if needed. Add the
Garlic (1 clove)
Scallions (1 bunch)
,
Water Chestnuts (125 g)
, and
Shiitake Mushrooms (8)
. Sauté about 3 minutes or until warmed through.
Step 8
Add the stir fry sauce to the pan and sauté for several more minutes.
Step 9
To prepare the dipping sauce, combine
Low-Sodium Soy Sauce (60 mL)
,
Rice Vinegar (30 mL)
,
Sesame Oil (22 mL)
, and
Granulated Sugar (20 g)
in a heavy saucepan and heat over medium-high heat until the sugar dissolves (do not let it boil).
Step 10
Remove the pan from heat and add
Crushed Red Pepper Flakes (2 g)
. Let cool for 5 to 10 minutes. Once cool, add minced
Garlic (1 1/2 cloves)
,
Worcestershire Sauce (45 mL)
, and
Fresh Ginger (6 g)
.
Step 11
Gently pull off the leaves of the
Iceberg Lettuce (1 head)
and serve with the chicken, crispy rice sticks, dipping sauce, and extra Chinese hot mustard. Enjoy!
