"Eat well, love people, clean the dishes."

Stir-Fried Chicken with Samurai Ginger Glaze over Rice Noodles


May 19, 2016

A twist on a traditional stir-fry using the light, aromatic flavor of fennel blended with the tartness of ginger.

  • Prep: 30 mins
  • Cook: 15 mins
  • Yields: 4-6 Servings


1 1/2 lbs chicken breast tenders

1/4 cup sesame oil, separated into two parts

2 tbsp vegetable oil (for searing chicken)

1/4 cup Samurai Sauce

1 tbsp fresh ginger, minced

2 tsp Tamari soy sauce

2 tsp rice wine

1/2 tbsp brown sugar

1 tsp cornstarch

5 garlic cloves, minced

1 tbsp fresh ginger, sliced extra thin

1 tsp red chili flakes

1/2 cup fennel, roughly chopped

10 broccolini stalks, stems trimmed

1 medium zucchini, thickly sliced

2 medium carrots, peeled and julienned

1 yellow bell pepper, julienned

1 lb cooked rice vermicelli


1In a large bowl, stir together part one of the sesame oil, Samurai sauce, ginger, rice wine, soy sauce, brown sugar and cornstarch.

2Toss chicken with marinade and let sit for 10-15 minutes.

3Heat a wok or large frying pan over high heat, adding the vegetable oil.

4Slowly begin adding the marinated chicken, making sure to set the marinade aside. Make sure to spread out the chicken as much as you can to ensure each piece is getting to the heat.

5Let chicken sear for about one minute at least before turning, letting edges begin to brown and cook through.

6Flip and let chicken tenders cook on the other side. You want to make sure that each side gets browned and seared well, and that the juices run clear.

7Transfer chicken to a bowl and set aside.

8Reheat the same wok, swirling in part two of the sesame oil. Add in garlic, ginger and red chili flakes and let sear for about 30 seconds.

9Quickly add in the rest of the veggies and stir in the leftover marinade. Turn down heat to low and let simmer for 4-5 minutes.

10Add the chicken back in and cook for another 2-3 minutes, raising the heat to medium.

11Serve immediately over rice vermicelli.



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