Asian Chicken Casserole
Source: www.foodandwine.com/recipes/asian-chicken-casserole
Ingredients
- 1/2 pound skinless, boneless chicken breast halves, thinly sliced crosswise into strips
- 1 tablespoon soy sauce
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon dry sherry
- 1/2 teaspoon unsulphured molasses
- 1/4 teaspoon Asian sesame oil
- 2 ounces cellophane noodles
- 4 ounces Chinese sweet pork sausages or Italian pork sausages
- 3 fresh Thai or serrano chiles, thinly sliced
- 3 tablespoons fish sauce (nam pla)
- 1 tablespoon fresh lime juice
- 2 tablespoons vegetable oil
- 2 garlic cloves, lightly crushed
- 4 ounces shiitake mushrooms, stemmed and sliced
- 4 ounces snow peas (about 1 cup)
- 1/2 tablespoon oyster sauce (optional)
- 1 cup chicken stock or canned low-sodium broth
- 1 teaspoon cornstarch dissolved in 2 tablespoons water
- 3 tablespoons chopped cilantro
Directions
- In a bowl, toss the chicken with the soy sauce, ginger, sherry, molasses and sesame oil; let stand for 15 minutes.
- Preheat the broiler.
- Cover the noodles with hot water and let stand until softened, about 10 minutes.
- Drain the noodles and cut them into 3-inch lengths.
- Prick the sausages several times and broil, turning once, for about 5 minutes, or until the Chinese sausages are crisp or the Italian sausages are cooked through.
- Let cool slightly, then thinly slice on the diagonal.
- In a small bowl, combine the chiles, fish sauce and lime juice.
- Preheat the oven to 375.
- Lightly oil a 3-quart baking dish.
- Heat the vegetable oil in a large nonstick skillet.
- Add the garlic and cook over high heat until golden.
- Add the chicken and stir-fry until opaque.
- Add the shiitakes, snow peas and oyster sauce and cook until the snow peas turn bright green, about 5 minutes.
- Add the chicken stock and bring to a boil.
- Stir the dissolved cornstarch, add it to the skillet and stir-fry until the sauce thickens slightly.
- Spread the noodles in the prepared baking dish and spoon the chicken and then the sausage on top.
- Cover with foil and bake for about 8 minutes, or until heated through.
- Top with the cilantro and serve with the chile sauce.