One-Pot Chicken With Noodles, Ginger, Sweet Onion and Lemon

Ingredients

• 2 boneless skinless chicken breast halves
• 2 teaspoons vegetable oil
• 4 cups chicken stock or broth
• 3/4 cup green onion, chopped (use all of the white and pale green portion and about 2 inches of the green)
• 2 slices fresh lemon (about 1/4-inch thick)
• 2 teaspoons fresh gingerroot, grated
• 2 teaspoons chili-garlic sauce
• 1/8 teaspoon fresh ground black pepper
• 1 sweet onion, chopped
• salt (optional)

• 1 (7 ounce) package angel hair pasta

Directions

1. 1

   Cut each chicken breast half into two portions. Cut through at the meatiest portion of each breast so you end up with four relatively equal-sized portions.

2. 2

   In a deep-sided, heavy-bottomed pot, brown the chicken pieces in the vegetable oil over medium-high heat, turning once to brown on both sides.

3. 3

   Reduce the heat slightly, remove the chicken pieces to a plate, pour in the broth, stirring and scraping to dissolve all of the caramelized chicken juices.

4. 4

   Return the browned chicken to the pot, and add the green onions, lemon slices, ginger root, chile-garlic sauce, and black pepper. Cover, and cook for 30 minutes.

5. 5

   Add the chopped sweet onion, cover, and continue simmering just until the chicken is tender and cooked, about another 10 or 15 minutes.

6. 6

   Adjust the seasonings, adding salt if desired.

7. 7

   The chicken may be prepared to this point up to 24 hours ahead and refrigerated.

8. 8

   Five or ten minutes before serving, bring the mixture to a boil, then remove the chicken pieces with a slotted spoon. Add the angel hair pasta, cook until done (this only takes about 3 minutes). When the noodles are cooked, return the chicken pieces to the pot and heat through.

9. 9

   Adjust seasonings. If you remember, fish out any remaining pieces of lemon (it will be almost disintegrated by now, though) before serving. Serve in large soup bowls or pasta bowls.