I was introduced to this recipe almost 20 years ago when babysitting for a very special family. I was asked to make suppers for them which was a bit intimidating as I didn’t have much of a sense of taste or smell at the time. They lived to survive my cooking and I learned some really good recipes. This one is from Anne Lindsay’s Light Kitchen which I made sure was in my recipe book library when I got married.
1/2 lb rice vermicelli noodles
4 cups broccoli florets (one bunch)
2 carrots, cut in julienne strips
1 Tablespoon vegetable oil
1 Tablespoon minced gingerroot
3 cloves garlic, minced
3/4 lb boneless skinless chicken breasts, cut in thin strips
1/4 cup chopped fresh coriander, or ground coriander to taste added to sauce
1 cup gluten free chicken stock
6 Tablespoons rice wine vinegar
6 Tablespoons VH soy sauce
6 Tablespoons peanut butter
2 Tablespoon granulated sugar, or agave or honey
2 Tablespoon sesame oil
3 tsp. chili paste or hot pepper sauce
Sauce: Whisk together stock, vinegar, soy suace, peanut butter, sugar, sesame oil and chili paste. Set aside.
In a large pot of boiling water, broccoli and carrots 2 minutes. Add noodles and cook one minute more. Drain and set aside.
In a large nonstick skillet, heat oil over high heat; stir fry ginger and garlic for 30 seconds. Add chicken; stir fry for 3-5 minutes or until no longer pink inside.
Stir sauce; add to skillet and bring to boil. Remove from heat; toss with noodles and vegetables. Sprinkle with coriander.
There are very few people I have served this dish to who have not liked it. I never add the chili paste ahead of time but put it on the table and let everyone make it as hot as they like. I try to avoid refined sugars so I use agave or honey and it doesn’t seem to change the taste at all. I have also doubled the sauce as it never seemed to be quite enough and the pasta really soaks it up.