Asian Chicken Casserole
- SERVINGS: 4
If you can't find cellophane, or glass, noodles (also known as bean threads) at your supermarket, make this savory dish with 3 cups of cooked jasmine rice.
- 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
- 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.
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