Like most cuisine outside North America, Asian cuisine usually uses three or four spices that play a big part in most of their dishes. With most Asian fare, balance garlic, curry, and ginger and you'll be fine. Step out of line a little bit and suddenly you'll be having Ginger Chicken, Curry Chicken, or Garlic Chicken. I'm almost entirely sure this is how we got our North American perspective on the entire region, so let's just go with it.
You don't really need any special skills to do this recipe and you can still get away with it without the spices if they freak you out.
Serves 2- 4
2 split boneless, skinless chicken breast
1 1/2 cups angel hair noodles (trust me.... )
1 cup low sodium teriyaki sauce
1/2 cup of chopped scallions
1/2 cup thinnly sliced mushrooms
1/4 cup shredded carrots (optional)
2 tablesppons flax oil (peanut oil or veggie oil is fine, too)
dash of garlic
dash of curry
dash of ginger
First, slice chicken breast and marinate in 3/4 c. of teriyaki sauce for 3-6 hours in the fridge. Chilling is optional, but it does taste better if you do follow along. Prepare noodles as directed minus one- two minutes. Sautee all veggies in flax oil (I use flax oil because it TASTES better... but if don't want to follow along and decide peanut is better, by all means.) Next cook the chicken in the teriyaki sauce. Now, add veggies and remaining teriyaki sauce and cook for one minute. In a larger pan, for better distribution- stir fry the noodles, veggies, and chicken together in the flax oil. You can add 1/4- 1/2 cup of sauce but be careful because that stuff is loaded with salt. If it looks like dinner, and tastes like dinner, it must be dinner.
FINI
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