Monday, February 1, 2016

Clean Eating One Pot Honey Sriracha Pasta



Happy Monday! I'm super spoiled because I had a 3 day work week last week (thanks #Snowzilla) and have a 3 day work week AGAIN because I'm peacing out of this winter wonderland for a wedding in Scottsdale, AZ (send any recs my way please)! Cannot WAIT!

This recipe was a classic Pinterest mix-up gone REAL good. I was attempting this recipe, but somehow I left Wal-Mart with an unexcpected bag of hair dye, nail polish and scented candles and left out 30% of my grocery list. Wal-Mart. Always.

Anyway this was originally going to be Pad Thai but I don't know what to call this - Pad Thai-ish? Asiany Pasta?

Servings: 5
Prep Time: 20 mins
Cook Time: 20 mins

Ingredients:
  • 8 oz Rice Noodles (I find them in the Asian aisle and/or gluten-free aisle) ($1.50)
  • 1 lb cage free chicken tenders, cubed ($3)
  • 1/2 Red Onion, diced ($.50)
  • 3 Cloves Garlic, minced
  • 1/2 Cup Carrots, peeled and diced ($.50)
  • 1/2 Cup Celery, chopped ($1)
  • 1/2 Cup Mushrooms, sliced ($1)
  • 1/2 Cup Cashews, chopped (1)
  • 2 Tablespoons Soy Sauce* - DIY recipe
  • 2 Tablespoons Honey*
  • 1-2 Tablespoons Sriracha*
  • 2 teaspoons Sea Salt*
  • 1 teaspoon Black Pepper
  • 1 Tablespoon Olive Oil/Coconut Oil/Bacon Grease/cooking fat of your choice

*I added more to my personal dish because I like my food saucier, Harrison likes his food less saucey. Go as crazy as you want with the sauce!

For garnish:

  • Chopped Fresh Cilantro
  • Sliced Vidalia Onion 

Cook the rice noodles according to package directions. While the pasta cooks coat a large frying pan with olive oil/cooking fat of choice. Season the cubed chicken with salt and pepper (don't be shy!) and cook in the coated frying pan over medium heat until cooked through (5-10 mins).

Remove the cooked chicken and add more oil to the pan if necessary. Put the onion and garlic in the pan and saute about 3 minutes over medium heat, stirring a lot to make sure nothing sticks to the pan. Next add the carrots and celery and season with salt and pepper (I use about 1 teaspoon of each) and cook another 5 minutes.

Throw in the mushrooms and cashews (and maybe a little more salt and pepper) and continue to cook and mix for another 5 minutes.  

Now add in the chicken and cooked pasta and mix together well (heat is still on). Add the honey, sriracha and soy sauce and mix in well. Cook it all together for another few minutes.

Scoop it into bowls, garnish with cilantro and vidalia onions and enjoy!








My fav kitchen tools for this meal:

7 comments:

  1. I was looking at rice noodles the other day. Trying to decide what I want to do after Whole 30 is up and I like the idea of staying mostly gluten free. I am actually thinking about dropping to paleo with a cheat meal each week. Ahhh decisions!!! But I am going to have to save this recipe for then!!! Looks delicious!

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  2. This sounds super yum and I bet it would be awesome with zoodles too!

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  3. haha Asian-y pasta. You crack me up! Its looks good though :)

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  4. Don't ya hate when that happens? You have your whole grocery shopping trip planned and then BAM! Everything that's not on that list ends up in the buggy/cart (for all you Yankees). LOL!

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  5. Sounds delicious! And so inexpensive (love it!). Thanks for sharing!

    xo, mikéla / simplydavelyn.com

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  6. I love rice noodles! I have a Pad Thai recipe, and most of the ingredients but yet to make it. I just saw an image for your spaghetti, I'm going to check that out next. Thanks for sharing.

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  7. OMG, just the title alone sounds amazing.. like.. seriously! YUM!! - http://www.domesticgeekgirl.com

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