A store-bought roasted chicken or about 1 pound of leftover cooked chicken may be substituted for the roast chicken in this recipe.
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INGREDIENTS
Ingredients
- 1/2 cup soy sauce
- 1 tablespoon minced ginger
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped green onion
- 1 tablespoon honey
- 1 tablespoon minced orange peel
- 1 tablespoon minced garlic
- 3 whole star anise
- 1 whole chicken, (about 3 pounds)
- 4 ounces Thai Kitchen® Thai Kitchen® Gluten Free Thin Rice Noodles
- Peanut oil, (for frying)
- 1 pound mixed salad greens or any combination of greens including Napa cabbage
- 1/2 pound bean sprouts
- 1/2 cup slivered preserved red ginger , (optional)
- 1/2 cup slivered green onions
- 1/2 cup fresh cilantro leaves
- 1/2 cup toasted slivered almonds
- 1/2 cup peanut oil
- 1/4 cup rice wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 1 tablespoon minced ginger
- Ground white pepper to taste
INSTRUCTIONS
- 1 MIX first 8 ingredients in small bowl. Place chicken in large bowl. Pour marinade over chicken. Turn to coat well. Refrigerate 6 hours. Remove chicken from marinade.
- 2 PREHEAT oven to 350°F. Roast chicken 50 to 60 minutes or until cooked through. Cool chicken, then remove the meat and shred.
- 3 PREPARE the Soy Honey Dressing by blending all ingredients in a blender until smooth. Set aside.
- 4 HEAT 2 inches of oil in large deep skillet. Test the temperature by placing a small piece of rice noodle into the hot oil. If the noodle immediately puffs up, the oil is hot enough for frying. Deep fry small amounts of noodles at a time. The rice noodles will puff up like popcorn in seconds. Be prepared to immediately remove noodles from hot oil. Transfer noodles with slotted spoon to paper towels to drain.
- 5 TOSS chicken, salad greens, sprouts and red ginger with the desired amount of Dressing. Add green onions, cilantro, fried rice noodles; toss again. Sprinkle top with almonds.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
