Sesame noodles with swiss chard and chicken

Chicken second courses

Adapted from a recipe in Chrissy Teigen's cookbook Cravings. I've added a heap of Swiss chard to make this more of a stand-alone dish, but know that it's optional or replaceable—spinach, shredded cabbage or romaine might be nice as would julienned carrots or sweet potatoes. Many other adaptations can be made here, too: If you're vegetarian, leave out the chicken. Sub in protein of your choice—oven-baked tofu might be nice. For the peanut oil, use grapeseed, canola, or olive. For the red wine vinegar, use rice, white balsamic, apple cider—any vinegar really. If you prefer chicken thighs, use them. I'm typically a thigh person, but I actually prefer breasts here. Chili oil—I never know what to buy when I see this ingredient, so I make my own: simply heat neutral oil or olive oil with crushed red pepper flakes over medium heat until the oil just begins to shimmer. Remove pan from heat. Let cool, then strain (or don't) into a storage vessel. I think I use about 1/4 cup pepper flakes per cup of oil—it's very spicy.

Oct. 1, 2021, 11:50 a.m.