Chicken With Noodle Pancake

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (8 ounce) package rice noodles (estimated package size)
• salt and pepper
• 3 tablespoons peanut oil
• 1/2 onion, thinly sliced
• 1 garlic clove
• 1 tablespoon olive oil
• 4 boneless chicken breast halves
• 1 green pepper, diced
• 4 tablespoons balsamic vinegar
• 1/4 bunch fresh basil, cut into thin strips

Recipe

• 1 cook rice sticks in boiling water to 3-4 minutes. drain well and toss with 1 tablespoon of the peanut oil and salt & pepper to taste. set aside.
• 2 cook onion and garlic in 1 tablespoon of olive oil over medium heat, until golden. add chicken and chopped pepper, cooking until done (this should take about 10 minutes). remove from pan and set aside.
• 3 while pan is still hot, add balsamic vinegar and reduce by half. pour over the chicken.
• 4 heat remaining 2 tablespoons of peanut oil until very hot. put the rice stick noodles in the pan and cook until crispy on the bottom (about 5 minutes). meanwhile, slice the chicken breasts crosswise, saving the juice. when the pancake is browned, lift it out of the pan and turn it, crispy side up, onto a platter. top with the chicken, pouring reserved juice over. cut into quarters to serve. garnish with the fresh basil.