From Everyday Food Magazine
4 scallions, thinly sliced
1 cup packed fresh cilantro
1 cup fresh parsley
1 garlic clove, chopped
1 tsp ginger (it calls for fresh, but I always just put in a dash of dried)
1/4 cup rice vinegar
2 TBSP vegetable oil
12 ounces chicken cutlets
salt and pepper
1 package (8.8 oz) soba (Japanese buckwheat noodles)
1. In a food processor, finely chop scallions, cilantro, parsley, garlic, and ginger with vinegar and 1 TBSP oil. Transfer to bowl.
2. In a large skillet, heat 1 TBSP oil over medium-high. Season chicken with salt and pepper. Working in batches, cook turning once, until opaque throughout, 4-5 minutes. Transfer to cutting board and slice up. (Sometimes I just boil the chicken and slice it up)
3. Cook soba according to package instructions. Drain; toss with herb mixture. Serve chicken with soba; garnish with extra cilantro.
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