Another dinner down in my dinner challenge. This one has a lovely asian influence. The original recipe comes from Better Homes and Garden Diabetic Cookbook. I made a few simple changes and it is a very tasty meal. My husband was a fan and that says a lot since he doesn’t really care for ginger. If you would like to make my version of ginger chicken with rice noodles…
Here’s what you need...
4 chicken breasts; boneless, skinless
4 green onions, minced (setting aside 1 tablespoon)
3 garlic cloves, minced
1 tbsp of freshly grated ginger
the zest and juice of one lime
1/2 cup of olive oil, plus 4 tbsp
1/2 cup of shredded carrot ( or as I do it a nice handful)
1 package of stick rice noodles
1/2 cup of chopped peanuts for garnish
Here’s what you do…
Mince green onions, setting aside 1 tablespoon. Mince the garlic and add to onions along with 1 tablespoon of grated ginger, and 4 tablespoons of olive oil. Mix and add salt and pepper to taste. Rub the mixture into the chicken breast and grill (I grilled on the stove top over medium heat for 12 minutes) Meanwhile, in a pot, bring water to a boil and add the stick rice noodles and shredded carrots. Boil 8-10 minutes or until noodles are soft and carrots crisp tender, drain. In a small dish, combine the lime zest, juice, and tablespoon of onion. Whisk in 1/2 cup of olive oil. Season with salt and pepper to taste. In a large bowl, toss the noodles and carrots with the lime dressing. Top with sliced chicken and chopped peanuts.
Very yummy and light! A quick and easy recipe for any weeknight.
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