Chinese Chicken on Brown Rice Vermicelli

A recent trip to the doctor questioned my commitment to leafy green vegetables. There are lofty dietary requirements. It seems that we can’t easily consume enough of those really healthy green nutrition powerhouses. Imagine, 4-6 servings per day, each day — that could be as much as 3 cups. Do you measure up?

This Chinese Chicken on Brown Rice Vermicelli will give you a leg up. A few meals like this one scattered throughout your week and your doctor will be singing your praises.

Chinese Chicken on Brown Rice Vermicelli

• 6-7 oz. brown rice vermicelli
• 2 chicken breasts, sliced
• 1 t chili garlic sauce
• 2 T coconut oil
• 2 T ginger, minced
• 1 onion, roughly chopped into chunks
• 2 stalks celery, sliced on the diagonal
• 3/4 lb gai lan (Chinese broccoli), chopped in 2-inch lengths
• 4 oz mushrooms, halved
• 4 oz Chinese cabbage, thinly sliced
• 4 bok choy (about 3/4 lb), chopped lengthwise into quarters
• 1 coloured pepper, sliced
• 2 T oyster sauce (optional)

 

Sauce

• 2 T low-sodium soy sauce
• 1 t chili garlic sauce
• 1 t water
• 2 T seasoned rice wine vinegar
• 2 t coconut sugar (available in health food sections of many stores)
• 1-2 t cornstarch

Toppings

• 2 t toasted sesame oil
• 2 scallions, thinly sliced on the diagonal
• 2 T cilantro leaves
• 1/4 c roasted cashews
• 2 T sesame seeds
• Hoisin Sauce and Sriracha (optional)

In a small bowl, mix soy sauce, water, vinegar, chili and sugar. Whisk in cornstarch.

Stir fry the chicken in a large frying pan or wok in a tablespoon of  hot coconut oil. Add 2 tablespoons of ginger and 1 teaspoon of chili garlic sauce. Stir fry for a few minutes until just cooked. Set aside.

Get a pot of boiling water ready to soak the noodles at the same time as the vegetables cook. It only takes 2-3 minutes for the noodles to be cooked.

In the same large frying pan, heat a tablespoon of coconut oil over medium-high heat.  Add all the vegetables and stir fry for 3 minutes. Coat with sauce and cook covered for a few more minutes until crispy-tender. Add back the chicken.

Arrange noodles on a platter. Cover with chicken-vegetable mixture. Drizzle on the sesame oil and sprinkle on remaining toppings. Serve with Hoisin and Sriracha on the side. Serves 4.

Chinese Chicken on Brown Rice Vermicelli Print Ready Recipe

Final notes:

• Thanks to Bumbleberry Breeze for the Double Veggie Lo Mein inspiration for this Chinese Chicken on Brown Rice Vermicelli.
• Here are 30 Lessons for Living brought to you by your elders, who don’t get the respect they deserve — or at least that’s what my mom told me.
• A huge thank you to my chef-sister, Julia Richardson, for lots of assistance in getting this recipe done in record time.

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