Easy Asian Inspired Chicken and Noodles
Last night was one of those times when I had the most random mish mash of ingredients in the pantry, and no real cohesive meal plan. I say one of those times like that's not every single night at my house. Also, no real desire to go to the store. (Does ANYONE like grocery shopping? Shudder.) I knew I had enough protein in the form of chicken to use as a base, and the rest I just cobbled together. This one is a mix of what I had on hand, and parts of several different recipes I make for the family. While it's not TRULY Asian food (hello, SPAGHETTI NOODLES??), it sure was yummy! And versatile. Shove all your veggies in there. All of them. And the chicken … because chicken is GLORIOUS.
- 1 package spaghetti noodles
- 4 boneless, skinless chicken breasts
- 1 head shredded green cabbage
- 2 c shredded carrots
- 5 green onions, thinly sliced
- 4 cloves fresh garlic, minced (can sub 1/2 tsp garlic powder)
- 4 tbsp peanut or vegetable oil (separated into 2 and 2 tbsp)
- 2 tsp black sesame seeds (optional)
- 1 tsp fresh grated ginger (can sub 1/4 tsp ground ginger)
- 4 tbsp soy sauce
- 3 tbsp balsamic vinegar
- 1 1/2 tsp sriracha*
- 1/2 tsp red pepper flakes*
- *Can reduce amount if spice-sensitive
- Measure and prepare all ingredients before you start cooking – it goes fast, and there’s no time to stop and do any dicing, slicing, chopping, etc. Have everything ready and by your stove side before you cook!
- 1. Cook spaghetti according to package directions, to al dente. Drain and set aside.
- 2. Add two tbsp oil to medium heat fry pan. Please use your wok if you are lucky enough to own one. They’re so awesome.
- 3. Add chicken breasts and 2 tbsp water. Cover and cook for 7-8 minutes, then uncover, turn breasts over, and cook for an additional 7-8 minutes. I cut into the middle of the thickest one to test for doneness – chicken should be white all the way through. Set aside to let cool enough to handle.
- 4. Prepare veggies. Shred or thinly slice cabbage (your preference) and place in a large bowl. Shred your carrots if you started with whole – I happened to have a pre-shredded bag on hand. Add to cabbage. Thinly dice green onions and reserve in a separate container. Mince garlic, grate ginger & add to cabbage and carrots.
- 5. In a small bowl, whisk together sauce ingredients & set aside.
- 6. Cut chicken breasts into bite size pieces.
- 7. Add 2 tbsp oil to large pot over med-high heat (again, wok if you have one) & add diced cooked chicken.
- 8. Add all ingredients from the cabbage bowl – cabbage, carrots, ginger, garlic. Cook for appx 4 minutes, stirring constantly – that high heat will burn your veggies quick! Keep them in constant motion until the cabbage and carrots are tender, but not completely soft – a little resistance is good when you bite into them.
- 9. Give sauce another whisk because it separates pretty quickly, then toss the sauce and cooked noodles into the pot.
- 10. Stir all ingredients until well combined & hot, maybe 1 minute or so.
- 11. Toss in green onions (reserving some for fresh garnish at the table!) and sesame seeds. Stir until combined.
- 12. That’s it! Turn off your stove and serve it hot – collect accolades at your kitchen wizardry. You deserve them. You’re awesome!