Posts Tagged ‘chicken’

Bun Ga Nuong

A perfect dinner for a hot day.  Easily converted to a vegan-friendly dish (just ditch the “ga”).


  • 1 pack of rice noodles (try thinner ones than the ones we have here, they’re easier to eat)
  • Chicken breast
  • Basil, carrots, radish, bean sprouts, any other sprouts, cilantro, bell pepper, cucumber, pretty much any veggie you have around that you can eat raw
  • Nuoc Cham

I use this nuoc cham recipe:

but I substitute flax oil for the fish oil (vegetarians, rejoice!), and this time I  doubled the recipe and added 1 tablespoon fresh ginger juice.  I REALLY recommend the ginger!

What to do:

  • Bring a big pot of water to boil.  Turn it off.  Add the noodles, cover, and stir every 2 minutes.  Test them after 6 minutes to see if they’re done yet.  When they are done, drain and rinse them VERY WELL.
  • Chop up a bunch of vegetables.
  • Chop up some chicken (BBQed is the best) or marinated mushrooms or marinated tofu.

Marinade (idea from Brother Juniper’s Ginger Curry Marinade):

  • 1/2 cup olive oil
  • 1/2 cup canola oil
  • 1/4 cup fresh lemon juice
  • grated rind of 1 lemon
  • 2 tablespoons grated ginger root
  • 2 pressed garlic cloves
  • 1/2 teaspoon chili sauce
  • 1/2 tablespoon whole coriander seeds
  • 1 tablespoon salt

Disappearing Dinner

Dinner tonight was so good that we didn’t get a picture of it… om nom nom nom nom!


  • 1 can black beans, rinsed
  • 2 cooked chicken breasts, cubed (vegans & vegetarians can replace this with a can of rinsed garbanzo beans, sliced mushrooms, and/or cubed firm tofu).
  • 2 cups cooked brown rice
  • juice of 1/2 a lime
  • 1/4 cup diced cilantro
  • 1/2 teaspoon each: roasted paprika, sea salt, garlic powder, onion powder, cumin
  • 1 tablespoon olive oil
  • whole romaine lettuce leaves

What To Do:

  • Put everything except the romaine leaves into a large skillet over low heat
  • Mix it up
  • Cover and let it warm for about 15 minutes (stirring occasionally)
  • Serve on a bed of romaine lettuce  (I cut mine up with a knife, and M ate his as “Atkins tacos”)

Our side dish will be posted next…

Thai Chicken Wraps

I bought a Thai chicken wrap at Whole Foods for SIX FRIGGIN DOLLARS yesterday.

Today, I fixed them myself.



  • 1/4 cup canola oil
  • 1 teaspoon rice vinegar
  • juice from 1/2 lime
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons honey (or unrefined sugar or stevia for the vegans!)
  • 1/2 teaspoon tamari or soy sauce
  • 1 teaspoon grated ginger root
  • 1 pressed clove of garlic


  • grated 1/2 large cucumber
  • 3 grated carrots
  • sliced jicama (I forgot to buy this!)
  • mixed greens (whatever you want, really.  I used the salad mix from my CSA box and some extra spinach leaves)
  • chopped mint & cilantro
  • cubed cooked chicken breast (or chicken substitute or firm tofu for the vegans!)

What to do:

  • Whisk the sauce together
  • Lay out a tortilla or flatbread or whatever is flat enough to make into a burrito-type-thing
  • We put about three tablespoons of sauce in each wrap

DELICIOUS.  The perfect meal for a hot day.  The sauce would make an AMAZING salad dressing, just quadruple the recipe.

Southwestern Stew


  • Three chicken breasts, cubed (can be previously grilled with 1/2 onion)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 thinly sliced carrots
  • 1 diced celery stalk
  • 1 cubed potato
  • 1 can black beans, drained and rinsed
  • 2 tablespoons fresh cilantro
  • 2 teaspoons chili pepper sauce
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 6 cups chicken or vegetable broth

What I did:

  • Throw everything into a 6 quart slow cooker and cook on low for about 6 or 7 hours.
  • Michael grilled the chicken and onion the day before, so we added it at the last hour of cooking.

Optional garnishes:

  • Diced green onion
  • Fresh cilantro
  • Finely grated cheddar cheese
  • Sour cream

Pho Ga

As “do it myself!” as I am, I haven’t braved the wild world of making my own soup stock yet.  Go ahead and judge me.


  • 8 cups of chicken stock or broth
  • 1 teaspoon ground coriander (or 1 tablespoon coriander seeds)
  • 1 star anise
  • 2 whole cloves
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • a small bunch of cilantro stems, tied together
  • shredded cooked chicken
  • 1 small onion
  • 1 3-inch chunk of ginger root
  • bean sprouts
  • lime
  • cilantro leaves
  • basil leaves
  • 1 seeded and sliced jalapeno
  • 8 oz rice noodles

What I did:

  • Put a teensy bit of cooking oil in a small baking dish.  I didn’t oil mine and now have a semi-permanent onion imprint on it.  Whoops.
  • Slice the onion in half.  Place it and the ginger in the baking dish, put the dish on the top rack of the oven and turn on the broiler.
  • Broil for 15 minutes, turning every five.  Your house will smell AMAZING.  Allow to cool, then peel the ginger and take off the outer layer of the onion.
  • Put 8 cups of chicken broth/stock into a slow cooker (or large pot).
  • Add: onion, ginger, coriander, star anise, sugar, fish sauce, and cilantro stems.  It might smell like cat food because of the fish sauce, but don’t worry!  It will cook down and mellow out.
  • Cover and cook on low for… uh… 2 hours?  We went to the museum and out for a walk, so I’m fuzzy on this.
  • Remove ginger, star anise, cilantro stems, and cloves.  Discard.
  • Turn slow cooker on high (pot on medium) and add: jalapeno, chicken, bean sprouts.
  • Cook your rice noodles according to package directions.
  • Set out bowls with noodles, ladle in broth, serve with lime, basil, and cilantro.

I tried to plan all this out while severely congested, so I forgot to get cilantro and basil.  My CSA cilantro had wilted and gotten icky.  The pho ga was good anyway!