Thai Drunken Noodles with Chicken and Broccoli

Ingredients

• Rice noodles

  Dry

  38 oz or 1.08kg

• Broccolini

  Safeway

  38 oz or 1.08kg

• Chicken breast

  Broilers or fryers, meat only, raw

  3 ⅜ lb or 1.53kg

• Soy sauce

  Regular sodium, Shoyu

  ¾ cup or 191g

• Brown sugar

  ½ cup packed or 110g

• Lime juice

  Raw

  13 tbsp or 195g

• Sauce, hot chile, sriracha

  12 tsp or 60g

• Ginger Paste

  Shan

  8 tbsp or 48g

• Canola oil

  ½ cup or 109g

• Basil Paste

  Peru Food

  20 Tbsp or 100g

• Onions

  Young green, tops only

  13 stalk or 156g

• Water

  Plain, clean water

  6 ½ tbsp or 96g

Directions

1. Prepare rice noodles according to package instructions.
2. Cut broccolini into 1-inch pieces. Season chicken with salt and pepper.
3. In a small bowl, whisk together soy sauce, brown sugar, water, lime juice, sriracha, ginger and basil.
4. Heat canola oil in a skillet (preferably nonstick) over medium-high heat.
5. Add chicken and sprinkle with salt and pepper. Cook, turning occasionally, until all sides are golden, 8 to 10 minutes total. Transfer to a plate.
6. Return the skillet to heat; add broccolini. Cook 2 minutes, then add rice noodles and the sauce mixture. Toss to coat until sauce has thickened, about 2 minutes. Remove from heat.
7. Divide chicken mixture onto plates and garnish with green onion. Enjoy.