Here, the basic recipe for Ginger Chicken Tenders with Noodles and Cabbage is transformed into a savory, Asian-inspired soup. Wide rice noodles replace the rice stick noodles. Butternut squash, coconut milk, chicken broth and curry create a flavorful soup base.
Sprinkle chicken tenders with coriander, ginger, and salt in shallow dish.
Cook, stirring occasionally, chicken tenders in olive oil over medium-high heat in large skillet for 4 to 5 minutes per side, or until browned. Cook to internal temp of 165°F. Remove from skillet and set aside to cool.
Meanwhile, cook noodles according to package directions, rinse and drain. Toss together Napa cabbage, green onions, and cilantro in large bowl.
Whisk together dressing ingredients in small bowl until sugar is dissolved. Slice cooked chicken tenders into 2” pieces. Add chicken pieces and drained noodles to cabbage mixture; toss with dressing. Set aside.
Cook, stirring occasionally, squash in olive oil over medium-high heat in 4-quart saucepan for 4 to 6 minutes or until squash is tender.
Reduce heat to low; stir in coconut milk, chicken broth, and red curry paste. Simmer for 12 to 15 minutes or until squash is tender. Add chicken mixture to squash mixture in saucepan; cook for 4 to 6 minutes or until heated through.
Any variety of rice or wheat noodle may be substituted for wide rice noodles. Winter squash may be substituted for butternut squash.
Nutritional values may change if you choose to substitute another chicken product or any other ingredients. If substituting frozen chicken for this recipe, thaw before cooking.