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