Drunken Chicken

Drunken chicken with rice noodles is a popular dish in Chinese cuisine. The origins of drunken chicken can be traced back to Jiangsu province in eastern China. The dish is traditionally made by marinating chicken in Shaoxing rice wine, which is where the “drunken” aspect of the dish comes from. The marinated chicken is then steamed, poached, or sometimes cooked in a broth, and served cold. Rice noodles, on the other hand, are commonly used in various Chinese and Southeast Asian cuisines, so the combination of drunken chicken with rice noodles could be a fusion of flavors and textures from different culinary traditions.

Ingredients

For the drunken chicken

4 boneless, skinless chicken breasts

1/2 cup Shaoxing wine (or dry sherry)

1/4 cup soy sauce

2 tablespoons sesame oil

2 green onions, chopped

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1 teaspoon sugar

Sea salt and pepper to taste

For the rice noodles

8 oz rice noodles

1 tablespoon vegetable oil

1 red bell pepper, julienned

1 cup snap peas, trimmed

1 carrot, julienned

1/4 cup soy sauce

2 tablespoons oyster sauce

1 tablespoon brown sugar

1/4 cup chicken broth

1 tablespoon cornstarch

2 green onions, chopped

Instructions

In a large bowl, combine the Shaoxing wine, soy sauce, sesame oil, green onions, garlic, ginger, sugar, salt, and pepper. Add the chicken breasts, making sure they are fully coated with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.

When ready to cook, bring a pot of water to a boil. Add the rice noodles and cook according to the package instructions. Drain and set aside.

In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the marinated chicken breasts and cook for 5-6 minutes on each side, or until fully cooked through. Remove the chicken from the pan and let it rest for a few minutes before slicing it thinly.

In the same pan, add the bell pepper, snap peas, and carrot. Stir-fry for 2-3 minutes, or until the vegetables are slightly tender.

In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, chicken broth, and cornstarch. Pour the sauce into the pan with the vegetables and cook until the sauce thickens.

Add the cooked rice noodles to the pan and toss to coat them with the sauce and vegetables.

Serve the drunken chicken slices on top of the rice noodles and vegetables. Enjoy!

This recipe serves 4. Adjust the ingredients as needed based on your preferences.

Thank you for trying this recipe. Please let me know how you liked it.

If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good pasta page.

Drunken Chicken