BC’s Dad Thai & Egg Rolls
After a long hiatus (and much goading from Alex!!!!), the blog returns. I must say I had forgotten how much effort goes into this….hopefully worth it! Here’s what you need for Dad Thai:
The stuff:
Boneless Chicken Breasts
Fresh squash
Fresh broccoli
Red bell pepper
Dry roasted peanuts (I prefer salted)
Small white onion
Bean sprouts
Yolk-free fine egg noodles
Fat-free Chicken Broth
Reduced sodium soy sauce
Lime juice
Chung’s Gourmet White Meat Chicken Egg Rolls
Ground Cayenne Red Pepper
Black Pepper
Trim all excess fat from chicken breasts and cube. Spray Calphalon (the only cookware) wok with
Pam and turn on high heat. Add 1 cup
(even 1/3 of lime juice, chicken broth, and soy sauce) to wok and brown the
chicken. Dice the squash, broccoli,
onion, and red bell pepper into bite-size chunks while chicken cooks….feed remnants
to dogs!!!
Throw all of this into to the wok once the chicken is
browned (6 – 8 minutes) and stir for 12 -14 minutes according to personal
preference on texture. Season to taste
with cayenne red pepper and black pepper (make sure it burns or you’re a
wiener). Add bean sprouts for last 4
minutes of veggie cook time.
Bring water to boil in a 5 quart Calphalon sauce pan (I won’t repeat cookware pitch) and add two cups of fine yolk-free egg noodles for 6 minutes and drain.
Add egg noodles to chicken/veggie combo in wok for 2 more minutes
stirring a lot and often. Remove from heat and
transfer to large serving bowl. Sprinkle
with chopped peanuts. Serve with LOTS
of Diet Dr Pepper!
Enjoy!!!BC
