Firebird Chicken
Inspired from a dish shown on Diners, Drive-Ins and Dives
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Ingredients
- 4 Chicken Breasts cut into strips
- 1/4 C Water
- 2 Tb Corn Starch
- 1/2 C Ginger Scallion Oil see link below
- 1 lb Pappardelle Noodles Or other wide noodle
- 1.5 Tb Garlic minced
- 1/4 C Red Wine Vinegar
- 1 Tb Sugar
- 2/3 C Soy Sauce
- 2 Tb Chinese BBQ Sauce
- 2 Tb Sriracha
- 1/3 C Chicken Broth
- 1/3 C Water Chestnuts diced
- 4 Green Onions chopped
Ingredients
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Instructions
- Begin heating the water for cooking your Noodles and begin heating a pan over Med-High for the chicken
- Place the Chicken in bowl and work the 1/4 C of water into it until absorbed. Then add the Corn Starch and work the Chicken until coated. Then add the Ginger Scallion Oil and work it into the Chicken too
- Start cooking the Chicken and just as it starts to brown drop the Noodles into the boiling water and cook as directed
- Stir the Garlic and Vinegar in with the Chicken
- Stir the Sugar, Soy Sauce, Chinese BBQ Sauce and the Sriracha in with the Chicken
- Stir the Chicken Broth in with the Chicken
- Stir the Water Chestnuts and half the the chopped Green Onions in with the Chicken
- Top the Noodles with the Chicken and Sauce and garnish with addition Green Onions.
Recipe Notes
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Before plating, toss noodles in soy sauce and ginger scallion oil.