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Week of 12/11/23

Xinjiang Big Plate Chicken
with wide noodles / bell peppers / carrots

Active: 35 Total: 55
Original GF Paleo Vegetarian
Xinjiang Big Plate Chicken

Xinjiang-style or "big plate" chicken is a homey stew filled with tender chicken, vegetables, and warming spices. It's truly comfort food at its finest! It is traditionally served over wide noodles, so use any type of broad pasta shape you can find, such as pappardelle, fettucine, or even wide egg noodles.
Smarts: We've kept the spice level moderate here, so if you'd like more spice, feel free to add more chilies, pepper flakes, or hot sauce. You can also leave these out if you'd prefer a mild dish.

Tags
Make Ahead
Proteins
Chicken, non-ground
Cuisines
Asian - Chinese
Save recipe
39

Ingredients

Metric
Servings:
4
Xinjiang Big Plate Chicken:
  • Chicken thighs, boneless and skinless - 1 lb , chopped
  • Mirin - 1 Tbsp + 2 Tbsp
  • Tamari - 1 Tbsp + 2 Tbsp
  • Oil, toasted sesame - 1 tsp
  • Bell peppers, green - 1 , chopped
  • Bell peppers, red - 1 , chopped
  • Carrots - 8 oz , thinly sliced
  • Hot chili peppers (opt) - 1 , seeded and diced (such as jalapeno or serrano; use more or less depending on your spice preference)
  • Garlic - 4 cloves , chopped
  • Ginger, fresh - 1 Tbsp , grated
  • Green onions - 2 stalks , chopped (white and green parts separate)
  • Limes - 1 , wedges
  • Oil, cooking - 1 Tbsp
  • Chinese five-spice powder - 2 tsp
  • Black pepper - 1/2 tsp
  • Bay leaves - 2
  • Stock, any type - 1 1/2 cups
  • Pasta, gluten-free - 8 oz (any wide type such as pappardelle or fettucine)
  • Cornstarch - 1 Tbsp
  • Water - 1/4 cup

Prep

  1. Marinate chicken - Chop chicken into bite size pieces. Toss with first portion of mirin, first portion of Tamari, and sesame oil and tenderize with a fork. Marinate for at least 20 minutes or up to 1 day. (Can be done 1 day ahead)

  2. Bell peppers / Carrots / Hot chili peppers / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)

  3. Green onions / Limes - Prep as directed.

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Make

  1. Bring a large pot of well-salted water to boiling for pasta.

  2. Heat a Dutch oven or wok with a lid over medium-high heat and add cooking oil. Remove chicken from marinade (discard marinade). Add chicken to heated oil and sear until golden brown on all sides, 3 to 4 minutes.

  3. Add bell peppers, carrots, hot chili peppers (if using), garlic, ginger, and white parts of green onions and stir fry for 3 to 4 minutes to get them started cooking.

  4. Stir in five spice powder, black pepper, bay leaves, second portion of Tamari, second portion of mirin, and stock and bring to a gentle simmer. Cover the pan and reduce heat to low. Simmer very gently (boiling will make the chicken tough) until chicken is cooked through and vegetables are tender, 12 to 15 minutes. Remove and discard bay leaves.

  5. While chicken and vegetables cook, cook pasta according to package directions and drain well.

  6. Whisk cornstarch together with water and stir into the chicken and vegetables. Simmer for another 2 to 3 minutes until slightly thickened.

  7. Remove from heat and squeeze 1-2 lime wedges (amount for 4 servings; adjust if customizing) into the broth. Taste and season with some salt and pepper. Add more Tamari or sesame oil if desired.

  8. Divide pasta among deep plates or serving bowls. Ladle chicken and vegetables over pasta and top with green parts of green onions. Serve with remaining lime wedges to squeeze over top. Enjoy!

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