Lilly’s Dim Sum, Then Some is a restaurant in my town that serves, you guessed it, dim sum. In addition to a variety of appetizers, they serve a number of delicious Asian inspired entrees are available as well. Lilly’s owner and chef, Kathy Webb, gave me this recipe for her award winning Hong Kong Chicken.


  • 3 pounds boneless, skinless chicken breasts
  • 3 soy sauce
  • 2 sugar
  • 12 angel hair pasta

Stir Fry Ingredients

  • 6 white mushrooms, rinsed and thinly sliced
  • 2 medium red bell peppers, thinly sliced, cut in 3 inch strips
  • 1 cup thinly sliced scallions
  • 3 minced garlic

Sauce Ingredients

  • 3 coconut milk 13 ounce cans
  • 1 cup creamy peanut butter
  • 1/3 cup soy sauce Yamasa or Kikkoman
  • 3 fresh lime juice
  • 6 sesame oil
  • 3 honey
  • 4 fresh grated ginger
  • 1/2 fresh chopped cilantro
  • 1 crushed red pepper flakes


  1. Mix the sauce ingredients in a large bowl. Whisk ingredients well. Cover and refrigerate.
  2. Cut 3-3 1/2 pounds of skinless chicken breasts into bite-sized pieces.
  3. Put the pieces into large mixing bowl and add 3 tablespoons soy sauce and 2 tablespoons sugar.
  4. Toss the chicken until well coated.
  5. Drain excess liquid, cover the bowl with plastic wrap and refrigerate for a minimum of 2-3 hours.
  6. Fill large stock pot with water. Bring to a rolling boil.
  7. Cook 12-16 ounces angel hair pasta or Ramen noodles, according to manufacturer's directions.
  8. Remove from heat and drain while noodles are slightly al dente. Immediately rinse with cold water to stop cooking process.
  9. When thoroughly cooled and drained, transfer noodles to a bowl, cover and refrigerate.
  10. All of the above can be done the day before or several hours before you plan to serve the dish.
  11. Just before serving, prepare the stir fry.
  12. Heat a wok or large skillet, add cooking oil to coat bottom of pan.
  13. Over medium to medium high heat, saute all the chicken until done; tossing to avoid burning.
  14. Set aside.
  15. At this point you will be working in batches to make individual servings.
  16. Clean the wok or skillet.
  17. Heat and add oil.
  18. Reduce heat to medium and Sauté 1 teaspoon garlic, 12-14 pieces red bell pepper, 12-14 pieces mushrooms, 1/4 cup scallions, and approximately 1 pound chicken.
  19. You may need to adjust the heat to avoid burning the garlic.
  20. After 2 to 3 minutes add 2 cups of the sauce.
  21. Add about 6 ounces of the noodles to the wok and toss in the sauce; remove from the heat.
  22. Depending on the number of guests, repeat the process.
  23. Serve garnished with bean sprouts, scallions, and 2-3 prigs fresh cilantro.