One-Pot Chicken With Noodles, Ginger, Sweet Onion and Lemon Recipe #220842
Oriental dinner for two.
by ElaineAnn
1 hour | 20 min prep
SERVES 2
- 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
- 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.
- 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.
- 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.
- 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.
- Add the chopped sweet onion, cover, and continue simmering just until the chicken is tender and cooked, about another 10 or 15 minutes.
- Adjust the seasonings, adding salt if desired.
- The chicken may be prepared to this point up to 24 hours ahead and refrigerated.
- 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.
- 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.
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5 stars