Ginger Chicken with Noodles and Snow Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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From Prevention Magazine. Requires you to marinate chicken first, so prepare early. The recipe also says to cook the chicken on a grill and serve the dish cold, but I'd prefer it warm. Ingredients:
1/4 cup soy sauce |
2 tbsp soy sauce |
3 tbsp fresh ginger, minced (divided) |
4 tbsp honey (divided) |
2 tbsp miso paste |
1 tbsp minced garlic |
2 tsp sesame oil |
1/2 tsp red pepper flakes (divided) |
2 cups chicken breast, skinless |
1/2 tsp salt |
8 oz dry whole wheat spaghetti |
2 tbsp lime juice |
2 tbsp red wine vinegar |
2 tbsp peanut oil |
2 cups snow peas |
2 red bell peppers, thinly sliced |
1 cup grated carrots |
1/4 cup cilantro, coarsely chopped |
Directions:
1. First prepare the marinate. Mix 1/4 cup soy sauce, 2 tbsp ginger, miso paste, garlic, sesame oil and 1/4 tsp red pepper flakes in a shallow baking dish. Add chicken. Cover and chill for at least 2 hours.
2. Remove chicken from marinate and discard remaining liquid. Season chicken with salt. Fry chicken in a large skillet. When chicken is nearly cooked add bell peppers, snow peas and carrots. Cook until tender but still crispy.
3. Cook noodles per package directions. Drain and set aside in a large bowl.
4. Whisk 2 tbsp honey, lime juice, vinegar, 2 tbsp soy sauce, 1 tbsp ginger and 1.4 tsp red pepper flakes in a large bowl. Whisk the peanut oil in a steady stream.
5. Add cilantro and chicken and vegetable mixture to noodles. Toss with the prepared sauce mixture. Season with salt and serve warm.
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