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Chicken Long Rice

 Chicken Long Rice
Ginger gives this dish a great flavor. If you like more veggies in the meal add chopped celery, chopped sweet peppers, julienned carrots and zucchini, or shredded bok choy. —Taste of Home Test Kitchen, Greendale, Wisconsin
4 ServingsPrep: 20 min. + marinating Cook: 15 min.

Ingredients

  • 1 tablespoon minced fresh gingerroot
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 garlic clove, minced
  • 1/4 teaspoon pepper
  • 4 tablespoons reduced-sodium soy sauce, divided
  • 2 pounds boneless skinless chicken thighs, cut into strips
  • 5 ounces uncooked bean thread noodles or spaghetti
  • 1 tablespoon canola oil
  • 1 cup chicken broth
  • 2 cups sliced fresh mushrooms
  • 1 green onion, thinly sliced

Directions

  • In a large resealable plastic bag, combine the first five ingredients
  • and 2 tablespoons soy sauce. Add chicken; seal bag and turn to coat.
  • Refrigerate 1 hour.
  • Meanwhile, place noodles in a large bowl; cover with water. Let stand
  • 30 minutes or until noodles are translucent and softened. Drain
  • noodles. Using scissors, cut noodles into 4-in. lengths. (If using
  • spaghetti, cook according to package directions until al dente;
  • drain.)
  • In a large skillet, heat canola oil over medium-high heat. Add half
  • of the chicken mixture; stir-fry 4-6 minutes or until no longer

2 of 2

Chicken Long Rice (continued)

Directions (continued)

  • pink. Remove from pan. Repeat with remaining chicken.
  • In same pan, combine broth, mushrooms and remaining soy sauce; bring
  • to a boil. Add noodles and chicken; cook and stir until noodles are
  • tender. Remove from heat; sprinkle with green onion. Yield: 4
  • servings.
Nutritional Facts: 1-1/2 cups equals 530 calories, 21 g fat (5 g saturated fat), 152 mg cholesterol, 978 mg sodium, 37 g carbohydrate, 1 g fiber, 44 g protein.
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