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I’m a chef!

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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!


About TresLaLa

I'm really just a thin girl with a lot of extra padding...

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