A quick throw-together dinner after a few hours in the yard...
Boil water and cover rice vermicelli noodles for 5-7 minutes. Drain.
Quickly marinate 3 chicken breasts (cubed) for about 10 minutes on the counter with the following:
Heat 1 tbsp coconut or other oil in the wonderful wok or large frying pan. Add chicken and cook. Once done, move the chicken to the sides of the pan and add the noodles. (You could add beaten egg if you wanted here.)
Serve with a green vegetable, sliced fresh mango, peanuts, and green onions. A bit of sweet, a bit of salty... a lot of yum!!
Boil water and cover rice vermicelli noodles for 5-7 minutes. Drain.
Quickly marinate 3 chicken breasts (cubed) for about 10 minutes on the counter with the following:
- 3 tbsp Braggs Liquid Soy (gluten-free) or soy sauce
- 1 tbsp (ish) grated ginger
- 1-2 tsp Smoking Mango (yes, I know it's a drink trimmer, but trust me!)
- 1 tbsp Mango vinegar (if you have it. Otherwise, try rice vinegar)
- juice of a lime (I do love my Citrus Press!)
Heat 1 tbsp coconut or other oil in the wonderful wok or large frying pan. Add chicken and cook. Once done, move the chicken to the sides of the pan and add the noodles. (You could add beaten egg if you wanted here.)
Serve with a green vegetable, sliced fresh mango, peanuts, and green onions. A bit of sweet, a bit of salty... a lot of yum!!