Pho Noodle Soup

Ingredients
Directions
  • 8 oz. dried rice noodles

  • 2 tbsp. olive oil

  • 1 lb. boneless chicken, cut into 1-inch chunks

  • salt and pepper

  • 3 cloves garlic, minced

  • 1 tbsp. grated ginger

  • 6 cups chicken stock

  • 2 tbsp. hoisin sauce

  • 1 tbsp. fish sauce

  • Garnishes

  • 2 cups bean sprouts

  • 1/2 cup cilantro leaves

  • 2 tbsp. Pickled Thai Chili Peppers

  • 2 limes, halved

  1. In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, and cornstarch. Set aside.

  2. 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.

  3. Add in bell peppers and sauce. Continue to cook until bell peppers are tender crisp and chicken is cooked through.

  4. Add in peanuts, garlic, and ginger, 2 tbsp. Pickled Thai Chili Peppers and cook 1 to 2 minutes more.

  5. Serve hot and garnish with green onion and remaining Chili Peppers.

Kung Pao Chicken

Ingredients
Directions
  • 2 tbsp. soy sauce

  • 2 tbsp. rice vinegar

  • 1 tbsp. sugar

  • 2 tsp. sesame oil

  • 2 tsp. cornstarch

  • 2 tsp. vegetable oil

  • 1 lb. chicken breasts cut into bite size chunks

  • 1 red bell pepper diced

  • 1 green bell pepper diced

  • 1/2 cup roasted peanuts

  • 3 cloves garlic crushed

  • 2 tsp. minced ginger

  • 3 tbsp. Pickled Thai Chili Peppers

  • 1 green onion sliced

  1. In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, and cornstarch. Set aside.

  2. 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.

  3. Add in bell peppers and sauce. Continue to cook until bell peppers are tender crisp and chicken is cooked through.

  4. Add in peanuts, garlic, and ginger, 2 tbsp. Pickled Thai Chili Peppers and cook 1 to 2 minutes more.

  5. Serve hot and garnish with green onion and remaining Chili Peppers.

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