Chicken in Ginger Sauce (Gluten Free)
  • Approx. ⅓ cup fresh ginger, finely grated (that's a pretty big knob of ginger)
  • 2 tablespoons Dijon mustard
  • ⅓ cup honey (I used local raw Honey from Honey Gardens)
  • 3 + cups chicken stock
  • 1 package thin rice noodles
  • 2 tablespoons peanut oil
  • ¼ sweet onion, slivered
  • 3 carrots, peeled and julienned
  • 4 boneless, skinless chicken breasts
  • 1 bunch pea shoots
  • ⅓ cups raw peanuts, chopped
  • Salt and pepper to taste
  1. To make the sauce:
  2. Add ginger, mustard, honey and 3 cups chicken stock in a heavy bottomed sauce pan. Bring to a boil over medium high heat and whisk until smooth and honey is melted. Reduce the heat to low and simmer, allowing the sauce to thicken, stirring occasionally, about 5-7 minutes. If sauce becomes too thick, whisk in a little more chicken stock. Set pot aside.
  3. Bring a large pot of water to a boil, add the rice noodles and cook, stirring occasionally for a couple of minutes, until noodles are tender. Drain and rinse in cool water so the noodles don’t stick together. Set aside.
  4. In a large cast iron skillet over high heat drizzle the peanut oil and add the onion and carrots and sauté until just a bit tender. Season with salt and pepper and reserve on a plate. Season chicken breasts with salt and pepper and then add them to the pan. Cook until browned on both sides.
  5. Pour about 1 cup of ginger sauce into the pan with the chicken. Cover and cook chicken over low heat until cooked through. Remove the chicken to a cutting board and let it rest for about 5 minutes. Add about ½ cup water to the sauce remaining in the pan and stir. Add the rice noodles to the pan to soak up all the gingery pan juices, then transfer noodles to a plate.
  6. Slice the chicken breasts into thin slices and serve over rice noodles. Top with carrots, onions, pea shoots and peanuts. Serve with extra sauce on the side. You’re going to want more of that!
Recipe by Seasons in Vermont at