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This was super easy to make and really good!  We got a 5 lb chicken this weekend from our CSA.  I roasted that Saturday night and am using it quite a bit this week.  I pulled this from this month’s issue of Cooking Light.  Tasted good and will make great leftovers.  Ben and I both loved it.  Perfect comfort food on a rainy night.

Ingredients

  • 1  tablespoon  dark sesame oil
  • 1  tablespoon  grated peeled fresh ginger
  • 2  garlic cloves, minced
  • 2  cups  chopped roasted skinless, boneless chicken breasts
  • 1/2  cup  chopped green onions
  • 1/4  cup  chopped fresh cilantro
  • 3  tablespoons  low-sodium soy sauce
  • 2  tablespoons  rice vinegar
  • 2  tablespoons  hoisin sauce
  • 2  teaspoons  sambal oelek (we just made a chili paste as this was not at whole foods and Ben did not feel like a trip to find it)
  • 1  (6.75-ounce) package thin rice sticks (we used hokkien noodles)
  • 2  tablespoons  chopped dry-roasted peanuts

Preparation

1. Heat 2 teaspoons oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 teaspoon oil, chicken, and next 6 ingredients (through sambal).

2. Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

Took about ten minutes to make!

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