Ants in Trees (Chicken Version)

Ok, so I really like the flavor of the Ants in Trees dish I made a few weeks ago, so I decided to play around with the recipe. I used chicken instead of pork, and chow mein rice noodles instead of cellophane bean noodles. And it turned out delicious! 

To make it you will need:

• 4 & 1/2 oz. RICE NOODLES (CHOW MEIN NOODLES)
• 2 oz. SOY SAUCE
• 1 Tbs RICE WINE VINEGAR
• 1 Tbs SAMBAL CHILI GARLIC PASTE
• 1 tsp CORNSTARCH
• 1 large CHICKEN BREAST, cut into thin strips
• 1 Tbs CANOLA OIL
• 4 GREEN ONIONS, chopped
• 1/2 cup CHICKEN BROTH
• 1/2 cup WATER

Start by soaking the noodles in hot water for 20 minutes in order to soften them.

While the noodles are soaking, whisk together the soy sauce, rice wine, and chili garlic paste. Then whisk in the cornstarch. Once all of the ingredients are well combined mix the chicken into the sauce and allow it to sit for about 30 minutes to absorb the flavors.

After the noodles have soaked for 20 minutes, strain the water out and let them sit in the colander for about 10 minutes. 

Heat the oil in a skillet until it is hot and then add the chicken and marinade. Stir it continuously so it doesn't burn or stick to the bottom of the pan.

If you have them, add 2/3 of the green onions into the pan and continue cooking until the chicken is cooked through. Then turn the heat down to medium-high and add the chicken stock and water. Cook for about 3 minutes more.

Next, start adding handfuls of the noodles into the skillet. Toss the noodles in the sauce before adding the next handful. Continue tossing the noddles and chicken in the sauce until a thick sauce forms. Top with the remaining green onions and serve!

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Ants in Trees (Chicken Version)

Ingredients:

• 4 & 1/2 oz. RICE NOODLES (CHOW MEIN NOODLES)
• 2 oz. SOY SAUCE
• 1 Tbs RICE WINE VINEGAR
• 1 Tbs SAMBAL CHILI GARLIC PASTE
• 1 tsp CORNSTARCH
• 1 large CHICKEN BREAST, cut into thin strips
• 1 Tbs CANOLA OIL
• 4 GREEN ONIONS, chopped
• 1/2 cup CHICKEN BROTH
• 1/2 cup WATER

Directions:

1. Soaking the noodles in hot water for 20 minutes in order to soften them.
2. While the noodles are soaking, whisk together the soy sauce, rice wine, and chili garlic paste. Then whisk in the cornstarch. Once all of the ingredients are well combined mix the chicken into the sauce and allow it to sit for about 30 minutes to absorb the flavors.
3. After the noodles have soaked for 20 minutes, strain the water out and let them sit in the colander for about 10 minutes. 
4. Heat the oil in a skillet until it is hot and then add the chicken and marinade. Stir it continuously so it doesn't burn or stick to the bottom of the pan.
5. Add 2/3 of the green onions into the pan and continue cooking until the chicken is cooked through. 
6. Turn the heat down to medium-high and add the chicken stock and water. Cook for about 3 minutes more.
7. Start adding handfuls of the noodles into the skillet. Toss the noodles in the sauce before adding the next handful. Continue tossing the noddles and chicken in the sauce until a thick sauce forms. 
8. Top with the remaining green onions and serve!

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