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  Recipe Home » Poultry » SAUTÉED CHICKEN RICE STICKS
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  SAUTÉED CHICKEN RICE STICKS
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 336
Ingredients:
1 lb. skinless chicken breasts
1 lb. lean pork, fat trimmed
1/4 C. vegetable oil
3 cloves garlic; minced
1 medium onion; thinly sliced
1/2 lb. medium shrimp; shelled, deveined
3 Tbls. soy sauce
1-1/2 Tbls. fish sauce
4 C. chinese cabbage; shredded
3 carrots; julienned 2-inch long
1-1/2 C. celery; thinly sliced
1/2 tsp. salt
1/8 tsp. pepper
1-1/2 C. broth; from boiling chicken
1 lb. rice sticks; soaked in hot water for about 15 minutes, until soft, then drained
1 bunch scallions; finely chopped
1 bunch cilantro; leaves chopped
hard cooked eggs; garnish
6 lemons; cut in wedges
Instructions:
Bring chicken and pork to boiling in 1-1/2 C. water. Reduce heat and simmer for 15 minutes. Remove from heat; when cool enough to handle, slice meat into small pieces. Reserve the broth. Heat oil in a very large, wide sauté pan. Sauté onion and garlic until onion is transparent. Add meats, shrimp, soy sauce and fish sauce and stir-fry for 5 minutes. Over high heat, add cabbage, carrots, celery, salt, pepper and 1 C. of broth. Stir-fry for 2 minutes. Set aside 1 C. of mixture. Reduce heat to low and add rice sticks, stirring and tossing gently with wooden spoons until heated through and mixed with meat and vegetables, for about 3 minutes. If the mixture seems dry, add more broth. Transfer to platter, spoon reserved mixture on top and garnish with chopped scallions, cilantro and egg slices. Squeeze lime over each serving and sprinkle with additional garnishes. Serve with soy sauce.
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