Kyckling med chili och nudlar i ingefära-soja-buljong

👩‍🍳 Gör så här

1. 1
   To make the broth. Melt together the butter, shallots, and butternut squash in a large skillet over medium-high heat. Cook until softened, about 5 minutes. Mix in the wine, cooking until the wine cooks into the shallots, another 5 minutes. Add ginger and garlic and cook 1 minute.
2. 2
   Pour in the broth, soy sauce, and pinch of pepper. Simmer over low heat.
3. 3
   In a bowl, toss together the chicken and cornstarch.
4. 4
   Heat the olive oil in a large skillet over medium-high heat. Add the Thai red curry paste and cook 1-2 minutes, until fragrant. Add the chicken and toss to coat in the curry paste. Cook until the chicken becomes crispy, about 8 minutes. Remove from the heat and add the fish sauce or tamari/soy sauce.
5. 5
   Meanwhile, in a small skillet melt together the butter, garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.
6. 6
   Arrange the noodles in shallow bowls. Ladle the steaming broth over top. Top with chili crisp sauce, chicken, and green onions. Enjoy!.