Gingery Chicken & Rice-Noodle Stir-Fry

🥘 Ingredients

• black pepper
• cooking oil
  1 tbsp
• diced skinless dark meat chicken
  20 oz
• red cabbage and carrot mix
  8 oz
• salt
• scallions
  8 unit
• soy sauce (divided)
  4 tbsp
• sriracha (divided)
  4 tsp
• umami ginger sauce
  1/2 c
• vermicelli noodles
  7 oz

🍳 Cookware

• small pot
• medium bowl
• strainer
• medium bowl
• large pan
• large pan

1. 

   1

   Bring a small pot of water to a boil. Wash and dry all produce. Trim scallions ; thinly slice greens until you have 1 TBSP (2 TBSP for 4 servings). Cut remaining greens and whites into 1-inch pieces. Place vermicelli noodles in a medium bowl . Once water is boiling, pour over noodles; soak until noodles can be easily pulled apart with a fork, ⏱️ 4 minutes . Drain in a strainer and rinse under cold water (noodles will finish cooking in Step 3).

   scallions: 8 unit, vermicelli noodles: 7 oz
2. 

   2

   Open package of diced skinless dark meat chicken and drain off any excess liquid; place in a second medium bowl . Toss with soy sauce , salt , and black pepper (use 1 tsp soy sauce for 2 servings; 2 tsp for 4 servings). Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken and scallion pieces in a single layer. Cook, stirring occasionally, until chicken is browned and cooked through and scallions are lightly charred, ⏱️ 5 minutes . Turn off heat; transfer to a plate. Wipe out pan.

   diced skinless dark meat chicken: 20 oz, soy sauce: 4 tbsp (divided), salt, black pepper, cooking oil: 1 tbsp
3. 

   3

   Heat a large drizzle of oil in same large pan over medium-high heat. Add red cabbage and carrot mix and cook, stirring occasionally, until just tender, ⏱️ 3 minutes . Add drained noodles and cook, tossing, until combined, ⏱️ 2 minutes . (If noodles seem dry, add another drizzle of oil.) Remove from heat. Add chicken and scallion mixture, umami ginger sauce , half the sriracha , and remaining soy sauce; toss until coated and saucy.

   red cabbage and carrot mix: 8 oz, umami ginger sauce: 1/2 c, sriracha: 4 tsp (divided)
4. 

   4

   Divide stir-fry between shallow bowls; top with sliced scallion greens and drizzle with as much remaining Sriracha as you like. Serve. Chicken is fully cooked when internal temperature reaches 165 degrees.