OK – maybe not that far. But, I made a frickin’ good dinner tonight! Had planned to make chicken breast Greek style with orzo pasta (from a Cooking Light recipe book). But, I decided I wanted something akin to pho (Vietnamese noodle soup with meat). SO, I did the following:
- Marinate 1# chicken breast cut into cubes in Soy Vay (Very Very Teriyaki) sauce for 15 minutes
- Chop up 2 green bell pepper (thick cut) and 1/2 onion (smaller cut)
- In Dutch oven, Heat 4 cups of organic chicken broth with about 1/2 t fresh ground pepper and 1/4 t chili powder
- In saute pan, saute chicken in a spray of Olive Oil, covered
*** While chicken was cooking, I showered, since I did the above after coming home from swim practice *** Recommended: Enlist someone to turn the chicken once in a while ***
- In another saute pan, saute onions & peppers with 3 T fresh basil and 2 cloves garlic (I used the frozen squares from Trader Joe’s — they’re awesome!)
- After about 3-4 minutes, transfer onions & pepper to a separate bowl (one you’d use to eat soup will work — I reused mine!)
- Add 1 t Sesame oil and 2 t Olive oil, with 3/4 cup of the chicken stock into the pan the veggies were in. Dump in 3 individual bags of fresh Yaki-soba noodles (they’re like ramen)
- Saute the noodles until they’ve separated from one another (be sure to use a non-stick pan — in trying to cut the oil, mine stuck)
- In the mean time, transfer the vegetables and the chicken into the chicken broth.
- Once done, transfer the noodles to the broth mixture.
- Serve with siracha sauce.
It’s high in sodium, but works out to a full, very filling meal, for 465 calories (4 servings). Sub low-sodium for organic chicken broth, if necessary, but the sodium really comes from the noodles. I imagine that I’ll try making this with other types of noodles lower in sodium… Any veg that you have on hand would also likely work with this, too!