So Corey and I concocted this little number for dinner last night, and it was so good I thought I'd share. Not only is it healthy, but it yielded the perfect serving size, which means I didn't have to fool with a week's worth of leftovers that we're inevitably going to get sick of...really
sick of. It truly was the perfect amount for two. So here's what you'll need in order to recreate this fantastically easy dish:
1 13.25 oz box whole grain thin spaghetti (linguine would be delicious as well)
1/2 bag of shelled edamame (found in your grocer's frozen veggie section)
1/2 large red bell pepper, chopped
1lb package chicken cutlets, cut into cubes
3-4 tbsp soy sauce (to your taste)
2 tbsp white vinegar
2 tbsp canola oil
1 tbsp minced garlic (more or less to your taste...we like ours pretty garlicky)
freshly grated Parmesan to garnish
salt & pepper to taste *(we use Jane's Crazy Mixed Up
also, a wok or a skillet with tall sides is essential
Boil noodles til al dente. Drain and set aside.
Follow directions on edamame package for boiling, however
, cut the boiling time in half as the edamame will cook in the wok.
Add 2 tablespoons soy sauce to wok and allow this to heat. Add chicken and follow with garlic. Allow chicken to cook through in soy sauce & garlic to fully absorb flavor.
When chicken is no longer pink, add noodles, edamame and red bell pepper to the wok.
Add the canola oil, white vinegar and the rest of the soy sauce and toss all ingredients together.
Keep tossing til bell pepper softens and all ingredients are hot.
Salt & pepper to taste, or add more soy sauce.
*I like to garnish with Parmesan, but I like cheese on everything. I realize that Parmesan isn't very asian, so use your discretion here.
Also, a side salad is the perfect complement to this dish, both in health and taste. Corey and I love using organic baby romaine and adding bell pepper, apples, blackberries, gorganzola and drizzing a homemade vinaigrette overtop.
Homemade salad dressing is definitely the most-health conscious choice here, and it's so
easy to make. All you need are a few key ingredients and a vessel to store it in. And it literally costs just pennies to make. Sure beats buying an over-processed, over-sugared, fattening $4.00 bottle at the grocery. Click here
for a great site that explains the perfect ratio behind homemade vinaigrettes.