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From Cooking Light |
Ingredients
skin-on boneless chicken thighs (I used leftovers from the night before)
salt
1/4 teaspoon
black pepper
uncooked rice vermicelli
1/2 cups
cilantro stems (about 1 bunch)
1/4 cup chicken stock
1/4 cup
water
2 teaspoons
minced peeled fresh ginger
3
garlic cloves
2
fresh Thai chiles (I used jalapeno)
1 1/4 cups
chopped yellow squash
1/2 cup mushrooms
1 tablespoon
lower-sodium soy sauce
8
lime wedges
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Chop the veggies |
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Cook veggies, and toss with cooked chicken thighs |
Combine 1/4 teaspoon salt, cilantro, and next 5 ingredients (through
chiles) in a food processor, and process until well blended.
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Cook rice noodles and toss with sauce |
Mix it all up and serve! It was delicious! Can't wait to make this again, and add even more vegetables.
Just because.... New recipes are fun