Name: Chicken with Ginger Beet Noodles
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 pound spiralized beets; 3 tablespoons rice vinegar; 2 tablespoons low-sodium soy sauce; 2 tablespoons grated peeled fresh ginger; 2 cloves garlic, grated; 1 large serrano chile pepper, thinly sliced (seeded for less heat); 4 skinless, boneless chicken breasts (about 8 ounces each); Kosher salt and freshly ground pepper; 1/4 cup toasted sesame oil; 8 ounces shiitake mushrooms, stems removed; Sliced scallions and fresh mint, for topping

Directions

Preheat the oven to 450 degrees F. Fill a large pot with 1 inch of water and set a steamer basket inside; bring to a boil. Place the beet noodles in the steamer basket, cover and cook until tender but still holding their shape, 15 to 20 minutes. Transfer to a large bowl and set aside until ready to serve. Whisk 2 tablespoons rice vinegar, the soy sauce and half each of the ginger, garlic and serrano in a small bowl; set the dressing aside.
Season the chicken on both sides with salt and pepper. Heat 2 tablespoons sesame oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on both sides but not cooked through, about 6 minutes. Transfer the skillet to the oven and roast until cooked through, about 10 minutes. Transfer the chicken to a cutting board and let rest.
Meanwhile, heat the remaining 2 tablespoons sesame oil in the same skillet over medium-high heat. Add the mushrooms; cook, stirring, until browned, 8 to 10 minutes. Season with salt and pepper. Add the remaining ginger, garlic and serrano and cook, stirring, until tender, about 1 minute. Deglaze the pan with the remaining 1 tablespoon vinegar and 3 tablespoons water.
Toss the beet noodles with the ginger dressing; divide among plates and top with scallions and mint. Slice the chicken and add to the plates. Top with the mushroom mixture.

Photograph by Ryan Dausch

Chicken with Ginger Beet Noodles

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