A lazy sunday morning in bed resulted in a delicious dinner for husband and I. Who would have thought that watching the food network would help find us a dinner idea?! Rachael Ray’s “Week in a Day” was on and she was making a noodle bowl. It sounded delicious and easy so we decided to try it. IT WAS AMAZING! We had leftovers for lunch today and it was still amazing! We altered her recipe a bit so it was not insanely spicy And we enjoyed it with a Jack’s Abby Coffee Smoke and Dagger, craft beer made in Framingham, Massachusetts. Who doesn’t love a smokey beer? Tasty goodness!
Enjoy!
Adapted from Rachael Ray
Ingredients:
Chicken Breast, boneless
Green Beans, 1 cup, trimmed, sliced in the 3 pieces
Extra Virgin Olive Oil (“EVOO”), 3 tablespoons
Fresh Ground Pepper
Garlic, 3 cloves, chopped
Onion, 1 small, diced
Ginger, 1 inch, grated
Chicken Stock, 1/2 cup
Hoisin Sauce, 1/4 cup
Soy Sauce, 3 tablespoons
Honey, 2 tablespoons
Sriracha, 2 tablespoons
Trader Joe’s Toasted Sesame Oil, 1 tablespoon
Sea Salt
Whole Wheat Spaghetti
Green Beans, 1 cup, trimmed, sliced in the 3 pieces
Extra Virgin Olive Oil (“EVOO”), 3 tablespoons
Fresh Ground Pepper
Garlic, 3 cloves, chopped
Onion, 1 small, diced
Ginger, 1 inch, grated
Chicken Stock, 1/2 cup
Hoisin Sauce, 1/4 cup
Soy Sauce, 3 tablespoons
Honey, 2 tablespoons
Sriracha, 2 tablespoons
Trader Joe’s Toasted Sesame Oil, 1 tablespoon
Sea Salt
Whole Wheat Spaghetti
Directions:
1. Thinly slice the chicken on an angle and reserve.
2. Bring a few inches of water to a boil and fill a medium bowl with ice water. Par cook the beans, 3 to 4 minutes, then shock in the ice water. Drain and pat the beans dry, and reserve for later use.
2. Bring a few inches of water to a boil and fill a medium bowl with ice water. Par cook the beans, 3 to 4 minutes, then shock in the ice water. Drain and pat the beans dry, and reserve for later use.
3. Boil a pot of water and cook the whole wheat spaghetti until al dente. Reserve.
4. Heat half of the vegetable oil over high heat in large skillet. Pat the chicken dry and sprinkle with black pepper. Add the chicken to the hot pan and stir-fry until brown, then remove.
4. Heat half of the vegetable oil over high heat in large skillet. Pat the chicken dry and sprinkle with black pepper. Add the chicken to the hot pan and stir-fry until brown, then remove.
5. Add the remaining vegetable oil, and heat it up. Then add the beans and stir-fry until they begin to brown.
6. Add the garlic, chiles, onions and ginger, and stir-fry until tender-crisp, 2 to 3 minutes more.
7. Add the stock, hoisin sauce, soy sauce, honey, Sriracha and sesame oil. Toss to combine, and then turn off heat. Add the chicken and the pasta. Toss to combine.
8. Heat 1 tablespoon of the stir-fry oil in large skillet over high heat and quickly heat up the chicken mixture. Drain the noodles and toss with the chicken.
8. Heat 1 tablespoon of the stir-fry oil in large skillet over high heat and quickly heat up the chicken mixture. Drain the noodles and toss with the chicken.
