Tuesday Night Dinner

I am so excited about this recipe. It was fast enough for a week night but yummy enough for company. This recipe comes from who else but the wonderful Jamie Oliver. Really the man can do no wrong. I don't think Chris and I have been unhappy with a single one of his recipes. They are always just so good!



Dry grilled chicken and noodles with herb broth, cilantro and red chili*

2 chicken breasts
dry rice noodles
boiling water
5-6 cups of homemade chicken broth
1 inch of fresh ginger, thinly sliced
2 cloves of garlic, minced
1 bunch fresh cilantro
2 fresh red chili, seeds removed.
2 fresh limes
soy sauce
bok choi, remove course stems and roughly chop

Heat cast iron grill pan over med-high. Pound chicken breast 1/4 inch thick and season with salt and pepper. Once grill pan is hot add chicken. Bring water kettle to boil. Place broth into sauce pan along with garlic and ginger, bring to boil, reduce to a simmer. Cook chicken 4-5 minutes on one side before turning over. Cook 2-3 minutes on second side or until chicken is cooked through. Set aside. Place rice noodles into large bowl. Once kettle is boiling pour boiling water over the noodles. Stir around with chop stick to make sure they are submerged in water. Check periodically (should take 5-10 minutes) until they are soft but not mushy. When done, drain and divide into 4 bowls. Finely chop your cilantro and chili, set aside. Place bok choi into simmering broth. Cook just until wilted, divide into bowls over noodles. Slice chicken and divide it among four bowls. Ladle broth into each bowl. Squeeze fresh lime juice onto each bowl, along with some soy sauce and garnish with cilantro and red chili.

*Adapted from Jamie Oliver, The Naked Chef. Ingredients and flavors are the same. I altered the recipe to simplify it a bit and speed it up. For even more simplification you could simply poach the chicken in the broth.