Makes 4 servings. Difficulty
1/2 lb. boneless chicken breasts, thinly sliced into strips 1 Tablespoon gf soy sauce 1 teaspoon fresh ginger, minced 1/2 teaspoon rice wine 1/2 teaspoon molasses 1/4 teaspoon sesame oil 2 ounces bean threads (cellophane noodles) 1/4 lb. gf Italian pork sausage links 2 serrano chiles, minced 3 Tablespoons fish sauce 1 Tablespoon lime juice 3 Tablespoons vegetable oil, divided 2 garlic cloves, minced 1/2 cup shiitake mushrooms, stemmed and sliced 1/2 cup button mushrooms, stemmed and sliced 1 cup snow peas 1 cup gf chicken stock 1 teaspoon cornstarch 2 Tablespoons cold water 3 Tablespoons cilantro, chopped
In a small bowl, combine the gf soy sauce with ginger, rice wine, molasses and sesame oil; let stand for about 15 minutes.
Cover the bean threads with water and let stand until softened, about 10 minutes. Drain and cut noodles into thirds.
Prick the sausages several times. In a large skillet, heat 1 tablespoon of vegetable oil over medium high heat. Add the sausages and cook until browned all over and cooked through. Remove from skillet and let cool slightly. Slice sausages diagonally. In a small bowl, combine the serrano chiles, fish sauce and lime juice; set aside.
Preheat the oven to 375°F. Lightly oil a 2.5 quart casserole dish. In a small bowl, combine the cornstarch with 2 tablespoons cold water; set aside. Return the skillet used to cook the sausages to stove. Heat the remaining vegetable oil in the skillet over medium-high heat. Add the garlic and sauté for 30 seconds. Add the chicken strips and stir fry until opaque. Add the mushrooms and snow peas; stir-fry for about 4 minutes or until the snow peas turn bright green. Return the sausages to the skillet. Add the chicken stock and bring to a boil. Stir in the cornstarch mixture and stir fry until the sauce thickens slightly.
Spread the bean threads on the bottom of the casserole. Spoon the chicken and sausage mixture over the top. Cover the casserole with foil and bake for about 8-10 minutes or until the casserole is heated through. To serve, place equal portions of the finished casserole on serving plates, garnish with fresh cilantro and drizzle with chili sauce. Serve immediately.