By Protein
Chicken Long Rice Recipe
Ingredients
- 1 lb. Tyson® Fully Cooked All Natural* Low Sodium Pulled Chicken Breast
- 8 oz. Bean Thread Noodles
- 1 tsp. Sesame Oil
- 2 cups Shiitake Mushrooms - Sliced
- 2 cloves Garlic - Minced
- 3-inch piece Ginger, Peeled - Minced
- 1 stalk Lemongrass With Outer Layer Removed - Thinly Sliced
- 1 qt. Chicken Stock
- 2 cups Kale Chiffonade
- 1 Tbsp. Low-Sodium Soy Sauce
- To taste Salt & Pepper
- As needed Sliced Scallion
- As needed Lime Wedges
- Optional Sambal
With bean thread noodles, kale, shiitake mushrooms, and a ginger-lemongrass broth, this updated Hawaiian dish handed down from Chinese immigrants is a cure-all for what ails you.
Directions
- In a large bowl, soak the noodles in warm water for about 30 minutes.
- Strain and set aside.
- In a large pot on medium-high heat, add the sesame oil and sauté the mushrooms.
- Add the garlic, ginger, and lemongrass. Continue to sauté for 1 minute.
- Add the stock. Simmer for 30 minutes.
- Add the Tyson® Fully Cooked All Natural* Low Sodium Pulled Chicken Breast , kale, and soy sauce. Season with salt and pepper.
- Bring the broth to a boil. Add the noodles. Cook until they are translucent.
- To serve, place the noodles into a serving bowl.
- Ladle soup over the noodles.
- Top with scallions.
- Serve with lime and sambal, if desired.
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