We all need more recipes like this one. Pantry staples, a pound of ground chicken, and dinner is on the table in about 20 minutes. And the best part is that it’s not a boring “I didn’t have time to think about dinner” dinner. It’s sweet, tart, spicy and light. Interesting enough for the adults yet familiar enough for the kids.
Here’s a thought about rice noodles. You want to be careful not to overcook them lest they turn to mush. For this particular recipe, soak them in hot water until they are just as you would like to eat them, tender all the way through but still a nice silky bite. Then toss them with the hot chicken and sauce and serve right away. If you let them sit around waiting, they will soak up any available liquid and dry out the dish. That being said, this stir fry is tasty enough that you will still want to gobble up the leftovers the next day straight out of the frig, mushy noodles or not.
Adapted from one of my favorite chefs, Ming Tsai, and his recipe for Crazy Chicken RIce Noodles, in Simply Ming.