Ginger Chicken with Rice Noodles
INGREDIENTS
- 2 tablespoons very finely chopped green onion
- 1-1/2 teaspoons grated fresh ginger
- 3 cloves garlic, minced
- 1 teaspoon olive oil
- 1/8 teaspoon salt
- 2 skinless, boneless chicken breast halves (about 10 ounces total)
- 2 ounces dried rice noodles
- 1/2 cup chopped carrot
- 1/2 teaspoon finely shredded lime peel
- 1 tablespoon lime juice
- 2 teaspoons olive oil
- 2 tablespoons coarsely chopped peanuts
- 1 to 2 tablespoons snipped fresh cilantro
DIRECTIONS
- For rub, in a small bowl, combine green onion, ginger, garlic, the 1 teaspoon oil, and the salt.
- Sprinkle evenly over chicken; rub in with your fingers.
- Place chicken on the rack of an uncovered grill directly over medium coals.
- Grill for 12 to 15 minutes or until tender and no longer pink (170 degree F), turning once. Thinly slice chicken diagonally; set aside.
- Meanwhile, in a large saucepan, cook rice noodles and carrot in a large amount of boiling water for 3 to 4 minutes or just until noodles are tender; drain.
- Rinse with cold water; drain again.
- Use kitchen scissors to snip noodles into short lengths.
- In a medium bowl, stir together lime peel, lime juice, and the 2 teaspoons oil.
- Add noodle mixture and cilantro; toss gently to coat.
- Divide noodle mixture between two individual bowls; arrange chicken slices on noodle mixture. Sprinkle with peanuts.
- Serve immediately.
- Makes 2 servings