I’ve been trying to keep the grocery costs down, so this meal came about because we had nearly everything in house already. The only thing I had to buy was the spaghetti noodles. (Though I realized when we sat down to eat, we had no veggies …. damn.)
(adapted from Cooking Light)
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons mirin
1 1/2 tablespoons dark sesame oil (I only used 1 tablespoon as that was all that was left in the bottle.)
2 teaspoons sugar
1/4 teaspoon crushed red pepper
1 pound chicken breast tenders (I used one HUGE chicken breast and cut it into strips.)
1. Combine first 6 ingredients in a large bowl. Reserve half of marinade.
2. Add chicken to marinade in bowl, turning to coat. Let stand 5 minutes.
3. While chicken marinates, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Drain chicken; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done.
4. Remove pan from heat; add reserved marinade. Toss to coat.
(Adapted from Everyday Food)
12 oz. whole-wheat spaghetti (I used the Smart Taste from Ronzini)
1/4 cup creamy peanut butter
3 tablespoons dark brown sugar (I used what I had – light)
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 garlic cloves, minced (I used jarred)
1/2 to 1 teaspoon red pepper flakes
1. Cook pasta according to directions.
2. In a large bowl, whisk together all other ingredients. Add hot pasta and toss to coat. Use a bit of pasta water to think of necessary. Serve at room temp. or chilled.
I liked that both of these were VERY easy and quick.
Jess: 7/10 – I think there needed to be a larger pasta to sauce ratio.