Seasame Peanut Noodles with Chicken

Here is the original recipe that inspired this meal.  I really wanted to make it but with an end-of-the-week-fridge I had very few of the ingredients…

OK.  So to start you need to get your rice noodles soaking ( I love these- GLUTEN FREE and they make the Asian-y dishes taste so much more authentic!).  I used 1/2 the package of the above noodles.  I put them in a big mixing bowl and covered them in HOT tap water.  Let them hang out for 25 minutes until they are kind of bendy but not completely done then drain them and rinse with cold water.

While the soaking is happening mix up the Peanut Sauce and set aside.  Be sure to taste the sauce after you’ve mixed it well and add more of what you need 🙂

PEANUT SAUCE:

  • 3 cloves Garlic, chopped
  • 1/2 cup Chunky Peanut Butter
  • 6 Tablespoons Low Sodium Soy Sauce
  • 2 Tablespoons (maybe a little more) Rice Vinegar
  • 2 Tablespoons Brown Sugar
  • 1 Tablespoon (to your taste) Hot Chile Sauce
  • ¼ cup Olive Oil
  • 1 Tablespoon (to 2 Tablespoons) Toasted Sesame Oil (sold In The Asian Aisle)

Now pull out your wok and spray with cooking spray.  Season your chick with some garlic salt or whatever you like and cook it up.  When it’s almost finished throw in the veggies and cook until tender.  You  could definitely use more veggies but this was all I had 🙂

  • Chicken (I used 5 tenders cut into bite sized pieces)
  • 1/2 chopped green bell pepper
  • 1/2 chopped red bell pepper

Now throw the noodles and sauce in the wok and toss until the noodles are done and everything is saucy.  Just a few minutes.  Sprinkle with chopped green onions and serve!  This is totally kid friendly if you don’t use too much spice :-)Also a great Gluten Free option if you use GF Soy Sauce or a substitute like Bragg Liquid Aminos!

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Chicken Tortilla Soup

I tried a new recipe last night… Chicken Tortilla Soup!  I wasn’t searching out a new recipe but when I had my heart set on soup and opened the freezer to chicken, and only chicken, I was in a pinch.  I realized in this moment that all of my go to soup recipes call for beef… Well, the stars were aligned for my chicken-soup fiasco.  The Pioneer Woman posted this soup recipe the day before!  This recipe was easy and tasty and called for ingredients that live in my fridge and pantry!  I served it up with some cheese quesadillas… Yum! I was just sure this would be a blog worthy meal so I started out strong with the pictures.   Then I got so hungry I forgot how important photo documentation was to my ‘food’ blog posts.  So, here ya go, this is all I’ve got!

Chicken Tortilla Soup

Ingredients

  • 2 whole Boneless, Skinless Chicken Breasts
  • 1 Tablespoon Olive Oil
  • 1-½ teaspoon Cumin
  • 1 teaspoon Chili Powder
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Salt
  • 1 Tablespoon Olive Oil
  • 1 cup Diced Onion
  • ¼ cups Diced Green Bell Pepper
  • ¼ cups Red Bell Pepper
  • 3 cloves Garlic, Minced
  • 1 can Rotel Tomatoes And Green Chilies
  • 32 ounces, fluid Low Sodium Chicken Stock
  • 3 Tablespoons Tomato Paste
  • 4 cups Hot Water
  • 2 cans Black Beans, Drained
  • 3 Tablespoons Cornmeal Or Masa
  • 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
  • Garnishes:
  • Sour Cream
  • Diced Avocado
  • Diced Red Onion
  • Salsa Or Pico De Gallo
  • Grated Monterey Jack Cheese

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

And for the fam… here are the Beauties 🙂