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