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Chicken – Korean style

January 12, 2011

If you are from somewhere other than the south, and have been living under a rock, you should know that we southerners are all in a state of panic.  We’ve gotten snow twice in one winter – which is simply unheard of.  We have no idea how to handle this kind of circumstance, so we’ve all been stuck in our homes for days…bored and cold.  Here is a surreal picture of the front of our house covered with several inches of snow:

One of the things I’ve been doing to pass the time is try out a few new recipes.  As I’ve said before, one of my personal missions is to find inventive ways to cook chicken.  Well Rachel Ray has found a wonderful solution to kick a chicken’s butt with flavor by means of her Korean-style Chicken Noodle Bowl recipe.  It’s also suggested to use pork (thin-cut boneless pork chops to be exact) but pork has never been my favorite unless it’s cut into strips, fried in a pan and goes by the name bacon.

Although Scott and I enjoyed this dish, I would certainly not classify it under healthy.  There is a lot of sodium, although I suppose you could use low sodium soy sauce to help with that, but if you use the full throttle soy sauce, be prepared to wake up in the middle of the night to get a glass or two of water.

Koren-Style Chicken (or Pork) Noodle Bowls

From Everyday with Rachel Ray Magazine

i n g r e d i e n t s :

salt and pepper
1 lb. whole wheat spaghetti
1 inch piece of fresh ginger, grated
2 large garlic cloves, grated
1/4 cup tamari (dark soy sauce – I used regular soy sauce)
3 tbsp honey
2 tbsp tomato paste
2 tbsp rice wine vinegar
1 tbsp sesame oil
1 tsp hot sauce
2 tbsp vegetable oil
1 lb. skinless, boneless chicken thigh meat, chicken breast meat or thin-cut boneless pork chops, cut into strips
2 cups cabbage, very thinly shredded
1/2 red bell pepper, thinly sliced
1 bunch of scallions, thinly sliced on the diagonal (I couldn’t find these so I used a quarter of a small white onion)
Toasted sesame seeds, to garnish

d i r e c t i o n s :

1. Bring a large pot of water to a boil.  Before adding salt, reserve a small splash to go within the food processor.  Then season with salt, add the pasta and cook until al dente. Drain.

2. While the pasta is cooking, use a blender or food processor to combine a splash of the boiling water, ginger, garlic, soy sauce/tamari, honey, tomato paste, vinegar, sesame oil and hot sauce until smooth.

3. Prepare the remaining ingredients for a quick stir-fry. In a large skillet, heat the vegetable oil over high heat. Add the chicken or pork and stir-fry until browned, about 3 minutes. Add the cabbage and bell pepper and stir-fry for 2 minutes, then add the scallions and ginger sauce and toss for 1 minute. Pour over the drained noodles and top with the sesame seeds.

* * *

CLICK HERE TO PRINT THIS RECIPE FROM RACHEL RAY’S WEBSITE

Have some suggestions on how to make this a healthier dish, or have any tasty recipes like this for me to try? Send them my way!

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