We’re on a mission here. A mission to include a larger variety of vegetables in our diet. This is not a new year resolution. This is a veggie mission of much greater proportions than that! Including more vegetables in our meals is more of a life style change I’ve been working towards for several years. I find it much easier to accomplish this in the summer months though [thanks to our garden]. Winter, especially this winter [brr], it’s a bit more challenging. I ran across a bag of “Rainbow Salad” at the grocery store which led to this savory, spicy dish. The “salad” was actually a mix of broccoli, red cabbage, cauliflower & carrots all shredded and chopped. Perfect to throw a quick stir-fry together. Boneless, skinless chicken breasts along with rice noodles, the rainbow salad and an “on the fly” sauce made for good eats.
Having spent the better part of the last week snowed/frozen in, this came together with what the refrigerator/pantry offered. A simple side salad completed the meal. Best part of this meal? Less guilt when snacking on cookies for dessert 🙂
1 whole chicken breast, boneless/skinless
3 Tablespoons olive oil, divided use
1-2 Tablespoons flour
1/4 cup onion, diced
1/3 cup mixed bell peppers, diced
1 clove garlic, minced
1/3 cup mushrooms, sliced
12 ounce bag Rainbow Salad [or 3-4 cups chopped/shredded mixed vegetables]
1 cup corn kernels [I used frozen]
8 ounces Rice Noodles [for the brand I used, this was 1/2 box]
1/3 cup Sweet Chili Sauce [found in Asian foods aisle of store]
1 Tablespoon Tamarind Paste [found in Asian foods aisle of store]
1 Tablespoon Lime Juice
1 1/2 Tablespoon Soy Sauce, reduced sodium
2 teaspoons pure Maple Syrup
Salt and pepper, to taste
•Heat 1 Tablespoon olive oil in a large, deep skillet over medium high heat. Place the flour [seasoned to your liking with salt and pepper] in a plastic bag, set aside.
•Slice the chicken breast into thin pieces [about 1/8″ thick]. Add the chicken to the bag with the flour and shake until chicken is lightly coated with the mixture. Place coated chicken in the preheated skillet and cook until no pink remains, turning as needed. When chicken is completely cooked through, remove from skillet and set aside.
•Add 1 tablespoon of olive oil to the skillet, heat through. Add the onion and peppers. Cook until slightly softened, about 5-7 minutes. Add the minced garlic, cook about 1 minute more.
•Add the sliced mushrooms. Saute until almost done, about 8-10 more minutes. I find putting a lid on the pan helps the mushrooms soften more quickly.
• Prepare the rice noodles, according to package directions. Set aside.
•Make the sauce. In a small bowl, combine the sweet chili sauce, tamarind paste, lime juice and maple syrup. Whisk well. Taste, and adjust to personal preference. [Too spicy? Add a little more syrup or lime juice, etc.] Set aside.
•Add the remaining 1 Tablespoon of olive oil, the salad [or shredded and chopped vegetables] and the corn to the pan. Stir every minute or so to cook through and use the lid as needed to help the veggies cook. Mine took about 5 minutes, but keep in mind larger pieces of chopped veggies will take longer than shredded veggies.
•Return the cooked chicken to the skillet. Stir well.
•Add the prepared sauce and rice noodles. Mix well, heat through and serve.
Yield 6 servings