Ingredients:
4 free range or organic chicken breasts, pounded to 1/2-inch thick
1 cup rice flour
1 bunch scallions, cut into 1-inch batons, top 1/4 of bunch sliced into 1/8-inch green slices for garnish
1/2 pound blanched shanghai noodles organic chow mein
1 small English cucumber, sliced into long strands using a mandoline, no seeds
1 cup Cranberry Sweet and Sour Sauce
Kosher salt and freshly ground black pepper
Canola or grapeseed oil for cooking
Directions:
Season the chicken with kosher salt and freshly ground black pepper and dredge in rice flour. In a large sauté pan coated lightly with oil over medium-high heat, brown the chicken on both sides, about 4-5 minutes a side. Drain on paper towels-lined plate. In the same pan coated with oil, add the scallion batons and sauté . Add noodles and heat thoroughly. Add Cranberry Sweet and Sour Sauce and toss together. Season with kosher salt and freshly ground black pepper to taste. Right before serving, toss quickly with cucumbers and serve family style. Garnish with scallion greens.
Serves 4.
