Chicken Long Rice Recipe

Name: Chicken Long Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces sai fun noodles (cellophane noodles made of mung bean flour, aka bean thread noodles); 2 tablespoons grapeseed oil; 2 large carrots, peeled and cut into thin julienne strips; 2 celery stalks, well-scrubbed and diced small; 2 small zucchini, peeled and cut into thin julienne strips; 2 cups (about 3 ounces) shiitake mushrooms, brushed cleaned, trimmed, and sliced; 4 boneless chicken thighs (about 1 pound), sliced julienne; Salt and freshly ground black pepper; 1 (1-ounce) piece peeled fresh ginger root (1 to 1 1/2-inch piece), sliced thin on a mandoline and cut julienne; 2 cups low-sodium chicken stock

Servings: persons

8 ounces sai fun noodles (cellophane noodles made of mung bean flour, aka bean thread noodles)
2 tablespoons grapeseed oil
2 large carrots, peeled and cut into thin julienne strips
2 celery stalks, well-scrubbed and diced small
2 small zucchini, peeled and cut into thin julienne strips
2 cups (about 3 ounces) shiitake mushrooms, brushed cleaned, trimmed, and sliced
4 boneless chicken thighs (about 1 pound), sliced julienne
Salt and freshly ground black pepper
1 (1-ounce) piece peeled fresh ginger root (1 to 1 1/2-inch piece), sliced thin on a mandoline and cut julienne
2 cups low-sodium chicken stock

1
Soak noodles for about 30 minutes in warm water to rehydrate.
2
Heat grapeseed oil over medium-high heat in a wok and add carrots, celery, and zucchini and stir-fry until they begin to soften, about 5 minutes.
3
Add the shiitake mushrooms and cook until they begin to give up their juices.
4
Season the chicken with salt and pepper, to taste.
5
Then, add ginger root and chicken to pan and stir-fry until the chicken begins to lightly brown.
6
Reduce heat to medium, and cook until the chicken stock reduces by half.
7
Drain noodles, toss with chicken mixture and serve.

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces sai fun noodles (cellophane noodles made of mung bean flour, aka bean thread noodles), 2 tablespoons grapeseed oil, 2 large carrots, peeled and cut into thin julienne strips, 2 celery stalks, well-scrubbed and diced small, and more.

Yes, Chicken Long Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Long Rice

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