I also didn't bother trying to cook the chicken in a grill pan like the recipe called for. I just cooked it in a normal frying pan. No pretty grill marks on it that way. But it seemed just fine otherwise.
For the vegetables... It was meant to use edamame and carrots. I don't particularly like edamame, so I used frozen green peas instead. Honestly, I think it would've been good with even more veg. It was good as-is. But I might be tempted to add some thinly sliced bell pepper next time.
Sesame Noodles with Chicken
Slightly adapted from Dish of the Day by Kate McMillan
Ingredients
- 2 Tbsp. canola (or other neutral) oil
- 2 Tbsp. sesame oil
- 1/4 c. light soy sauce
- 1/4 c. rice vinegar
- 3 Tbsp. orange juice
- 2 Tbsp. brown sugar
- 1 1/2 Tbsp. garlic paste
- 1 tsp. Sriracha
- 2 skinless boneless chicken breasts
- pepper, to taste
- 1 c. frozen peas
- 300g dry spaghettini (or similar)
- 1 bell pepper, thinly sliced (optional)
- 2-3 carrots, grated
- 3 green onions, chopped
- 2 Tbsp. toasted sesame seeds
Directions
- Combine the oils, soy sauce, vinegar, juice, sugar, garlic, and Sriracha and mix well.
- Season the chicken breasts with pepper and brush with 2 Tbsp. of the sauce.
- Heat a pan over medium heat and add the chicken. Cook until no longer pink inside (5-6 minutes per side).
- Remove from pan and slice.
- Meanwhile, place the frozen peas in a colander.
- Bring a large pot of water to a boil, salt lightly, and add the pasta, cooking until al dente.
- Drain the pasta by pouring it into the colander with the peas.
- Toss the noodles and peas with the bell pepper (if using), carrots, chicken, remaining sauce, and green onions.
- Sprinkle with sesame seeds and serve.
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