One-Pot Chicken With Noodles, Ginger, Sweet Onion and Lemon - chicken

Method

• Cut each chicken breast half into two portions.
• Cut through at the meatiest portion of each breast so you end up with four relatively equal-sized portions.
• In a deep-sided, heavy-bottomed pot, brown the chicken pieces in the vegetable oil over medium-high heat, turning once to brown on both sides.
• Reduce the heat slightly, remove the chicken pieces to a plate, pour in the broth, stirring and scraping to dissolve all of the caramelized chicken juices.
• Return the browned chicken to the pot, and add the green onions, lemon slices, ginger root, chile-garlic sauce, and black pepper.
• Cover, and cook for 30 minutes.
• Add the chopped sweet onion, cover, and continue simmering just until the chicken is tender and cooked, about another 10 or 15 minutes.
• Adjust the seasonings, adding salt if desired.
• The chicken may be prepared to this point up to 24 hours ahead and refrigerated.
• Five or ten minutes before serving, bring the mixture to a boil, then remove the chicken pieces with a slotted spoon.
• Add the angel hair pasta, cook until done (this only takes about 3 minutes).
• When the noodles are cooked, return the chicken pieces to the pot and heat through.
• Adjust seasonings.
• If you remember, fish out any remaining pieces of lemon (it will be almost disintegrated by now, though) before serving.
• Serve in large soup bowls or pasta bowls.