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Ingredients

• 2 pieces chicken breast
• 1 small yellow onion, quartered
• 1/2 pound angel hair pasta
• Vegetable oil, for drizzling
• Two 32-ounce containers (8 cups) chicken stock
• One 1 1/2-inch piece fresh ginger, peeled and thinly sliced
• 4 large cloves garlic, sliced
• 1 lime—peel removed and cut into small, thin strips, and lime cut lengthwise into wedges
• 2 cups bean sprouts
• 1 small red onion, quartered lengthwise and thinly sliced crosswise
• 1/2 cup fresh mint leaves, torn
• 1/2 cup fresh basil leaves, torn
• 1/2 cup cilantro leaves, coarsely chopped
• Sriracha sauce, for serving
• Plum or hoisin sauce, for serving

Description

Rachael Ray Magazine