Chicken Long Rice

Total Time:
1 hr 20 min
20 min
30 min
30 min

4 servings

  • 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
  • Soak noodles for about 30 minutes in warm water to rehydrate.

  • 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. Add the shiitake mushrooms and cook until they begin to give up their juices. Season the chicken with salt and pepper, to taste. Then, add ginger root and chicken to pan and stir-fry until the chicken begins to lightly brown.

  • Reduce heat to medium, and cook until the chicken stock reduces by half.

  • Drain noodles, toss with chicken mixture and serve.

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5.0 2
Having no idea what this would taste like before I made it, I was very pleasantly surprised. It makes for a very light, delicious meal. I did add some sliced onions when cooking the other veggies, and I also threw in a few splashes of soy sauce. Even had extras for lunch the next day - great recipe! item not reviewed by moderator and published
I had a dish similar to this one during our last trip to Hawaii just about a couple of months ago. I loved it so much I started searching for a recipe when I got home. I found just what I was looking for in this recipe. It was even better than the one I ate in Hawaii! The only thing I changed was to cut back on the ginger--other than that, it's fantastic! item not reviewed by moderator and published

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Recipe courtesy of Rachael Ray