If I eat a food and I really like it, chances are I’m going to eat tons of it over the next few weeks. My current obsession is rice noodles. I love the silky texture and quick cooking speed.
I’ve been trying out recipes for the last few weeks attempting to produce Thai-ish stir-fry recipe. I think I’ve finally created one I like. Start to finish, I’d say you can have everything ready in 20 minutes.
- Ingredients:
1 package frozen stir fry vegetables
1 clove garlic chopped
3/4 pound of chicken breast
6.5 ounces rice noodles
1/4 cup rice wine vinegar
2T low sodium soy sauce
1T brown sugar
1T Sriracha hot chili sauce
1T peanut butter
- Process:
1) Cut chicken into bite size pieces and cook in a pan with a bit of olive oil and garlic
2) Boil water, when water is boiling add noodles and cook for five minutes
3) In sauce pan, whisk together vinegar, soy sauce, brown sugar, chili sauce, and peanut butter
4) Heat sauce until boiling, lower heat and allow sauce to simmer and reduce. Continue to whisk occasionally.
5) When chicken has finished cooking, add frozen veggies to pan with a 1/4 cup of water. Cover and simmer.
6) After both the veggies and noodles are cooked, add drained noodles and sauce to the vegetable/chicken pan
I would say this meal is 6 out of 10 on the spicy scale. If you don’t like spicy food, you should reduce the amount of chili sauce. This is a quick meal to put together. We added some TJ’s pot stickers to round things out.
