Scallion Chicken Stir-Fry with Black Pepper Sauce

Sweet & spicy scallion chicken stir-fry with, carrot, ginger and garlic tossed with rice noodles in a black pepper sauce.

Difficulty: Easy

Time: 30-35 min

Calories: 437 Fat: 6g Carbs: 57g Protein: 43g

Tender rice noodles are tossed with thin pieces of stir-fried chicken, scallions, garlic, ginger and shreds of carrots all coated with a warming black pepper and sweet hoisin sauce. By lightly pounding the chicken, we end up with a simple, tenderized, quick-cooking meat.

Ingredients

Cracked Black Pepper

Black pepper sacue

Ginger

Garlic

Cornstarch

Rice noodles

Scallions

Carrot

Chicken breasts

Featured Ingredient Partners:

Carrots: Harmony Valley Farm

Al Dente Literally to the tooth. Describes the ideal texture of cooked pasta that leaves it with a slight bite, rather than becoming mushy.

Bias slice Cutting or slicing on a diagonal angle

Scallion Another word for green onion. They can be used interchangeably

Large sauté pan

Medium pot

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Bring 6 cups water to a boil in a medium pot. Wash and dry all produce. Mince or grate garlic. Peel and grate ginger, (see ginger peeling instruction card). Peel carrot, discard skin, then continue peeling to create long strands. Remove root from scallions and bias slice. Remove chicken from package; rinse and pat dry.

Step 2: COOK THE NOODLES

Add rice noodles to boiling water, stirring occasionally to avoid sticking. Cook for 5-6 min until al dente. Drain, reserving ¼ cup of pasta liquid, then rinse under cold water. Place noodles back into pot, cover with cold water and then set aside.

Step 3: SEAR THE CHICKEN

Place chicken breasts into a large zip-top bag or between 2 sheets of plastic wrap. Using a meat mallet or heavy pan, pound out chicken breasts until flattened to approx. ¼” thickness. Dice chicken into ½” size pieces and place in a medium bowl with cornstarch and a pinch of salt and pepper; toss until well coated. Heat 4 Tbsp. oil in a large sauté pan over medium heat. Add chicken to hot pan and fry until golden brown about 2-3 min.

Step 4: SAUTE VEGETABLES

Add black pepper, carrot, garlic, and 1 tsp. ginger to chicken, still over medium heat. Stir-fry for 1-2 min until vegetables are soft and fragrant. Drain rice noodles very well and add to vegetables.

Step 5: FINISH THE CHICKEN

Add the black pepper sauce and scallions to pan mixing to coat well. Remove from heat.

Step 6: PLATE YOUR DISH

Divide stir-fry between two bowls. Enjoy!