Cooking Instructions
- 1
Bake chicken breast until cooked through. Be sure to tent in foil so the outside doesn’t dry out. When the chicken breasts hit 165 remove and let cool then fine chop and set aside. While that cooks mix all the liquid ingredients together.
- 2
Add some peanut oil and sauté ginger, chiles and garlic for a few minutes until fragrant and then the green onions for another couple minutes
- 3
Add chicken and mix well and sauté for a few. (I use the chile paste at publix in the produce section)
- 4
Add liquid ingredients and simmer for 30 seconds then add a slurry to thicken, remove from heat and serve with noodles or over rice.
- 5
Serve over noodles or white rice and garnish with bean sprouts, julienned cucumber and green onions
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