MAI FUN CHICKEN RECIPES

Steps:

• Place the rice noodles in a pot of hot water and allow them to soak for 15 to 20 minutes.
• While the noodles are soaking, heat the sesame oil in a large skillet or wok over medium-high heat. Add the carrot and onion. Cook and stir until crisp tender. Stir in the cabbage, cooking and stirring for 1 minute longer.
• Add the chicken. Cook and stir for a few minutes until chicken is browned on all sides. Stir in the ginger, bean sprouts and eggs. Once the eggs are cooked, stir in the water, brown sugar and soy sauce. Continue to cook and stir until the chicken is cooked through.
• Drain the rice noodles and add them to the skillet. Season with salt, pepper or soy sauce, to taste.
• Enjoy!

Steps:

• The day before: Steam the chicken breasts until cooked through, about 20 to 30 minutes.
• While they are steaming, mix together the dressing ingredients (if you have a hand blender, emulsify them) and set aside.
• When chicken breasts halves are just cool enough to handle, shred them and place in a zip-loc bag.
• Pour dressing over the chicken.
• Press as much air as possible out of the bag and marinate overnight (in the refrigerator), turning over once or twice.
• Toast the almonds and sesame seeds in separate pans in a 300º oven until evenly browned.
• Stir them often and watch carefully as they both burn quickly.
• Cool and store in the refrigerator.
• The next day: In a small pot, heat 1 1/2- 2 inches oil until very hot.
• Drop in small amounts of Mai Fun noodles and watch them puff up!
• (takes about a second).
• Remove with a slotted spoon and drain well on paper towels.
• Do this just before serving if at all possible.
• (If it's necessary to do ahead of time, let the puffed noodles cool completely and store in a ziploc bag or other air-tight container till ready to serve.) Put lettuce and scallions in a large bowl.
• Pour chicken and dressing over lettuce.
• Add oranges, almonds and sesame and toss to mix well.
• Top with Mai Fun noodles and serve.