Foto: Half Baked Harvest
Ingredients
- 1 pound boneless chicken tenders
- 1 tablespoon honey
- 2 tablespoons olive oil or sesame oil
- 6 cups low-sodium chicken broth
- 3 star anise
- 2 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- 1 fresno pepper, seeded + chopped
- 2 -3 tablespoons hoisin sauce
- 2 teaspoons fish sauce
- 1 cup fresh or frozen peas
- 1 cup fresh spinach
- 8 ounces rice noodles
- soft boiled eggs, optional, for serving
- fresh cilantro, basil, sprouts and limes, for serving
Steps
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1. In a medium bowl, toss together the chicken and honey.2. Heat the oil in a large pot over medium heat. Add the chicken and sear until caramelized on both sides, about 2 minutes. Slowly pour in the broth. Add the star anise, garlic, ginger, fresno pepper, hoisin sauce, and fish sauce. Bring to a boil and then reduce the heat to low. Simmer 15-20 minutes or until the chicken is cooked through and shreds easily. Shred the chicken in the pot. Stir in the peas, and spinach. Heat until warmed through, about 5 minutes. 3. Cook the rice noodles according to package directions.4. Divide the noodles between bowls and ladle the soup over the noodles. Garnish as desired with eggs, herbs, limes, and sprouts. Enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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