Chicken Long Rice

• 1 tablespoon minced fresh gingerroot
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 garlic clove, minced
• 1/4 teaspoon pepper
• 4 tablespoons reduced-sodium soy sauce, divided
• 2 pounds boneless skinless chicken thighs, cut into strips
• 5 ounces uncooked bean thread noodles or spaghetti
• 1 tablespoon canola oil
• 1 cup chicken broth
• 2 cups sliced fresh mushrooms
• 1 green onion, thinly sliced

1. In a large resealable plastic bag, combine the first five ingredients and 2 tablespoons soy sauce. Add chicken; seal bag and turn to coat. Refrigerate 1 hour.
2. Meanwhile, place noodles in a large bowl; cover with water. Let stand 30 minutes or until noodles are translucent and softened. Drain noodles. Using scissors, cut noodles into 4-in. lengths. (If using spaghetti, cook according to package directions until al dente; drain.)
3. In a large skillet, heat canola oil over medium-high heat. Add half of the chicken mixture; stir-fry 4-6 minutes or until no longer pink. Remove from pan. Repeat with remaining chicken.
4. In same pan, combine broth, mushrooms and remaining soy sauce; bring to a boil. Add noodles and chicken; cook and stir until noodles are tender. Remove from heat; sprinkle with green onion.

fresh gingerroot, sesame oil, sugar, garlic, pepper, soy sauce, chicken thighs, noodles, canola oil, chicken broth, mushrooms, green onion

Taken from www.tasteofhome.com/recipes/chicken-long-rice/ (may not work)