Servings:4
Store-bought rotisserie chicken is a time-saver here, but it’s the punch of fresh ginger plus soy sauce and sesame oil that makes this a dish you can’t stop eating.
Absolutely love this recipe. I make a cheater version of it (ramen noodles, 6oz each baby kale & baby spinach) pretty much every week, and keep 2-cup portions of shredded chicken thighs in the freezer exclusively for this. Would surely be great with the lime and chopped nuts, but I've never remembered them and never missed them.
Not only was this delicious, but a very quick dinner too. (Especially with the greens pre-prepped.) I subbed kale for the chard, and garnished with radishes in addition to cashews and scallions. (Sesame seeds would be good too.) Great recipe!
We enjoyed this very much. I doubled the sauce for my 10 oz. package of noodles and let the noodles absorb some of the excess and it was really very good. We grilled a chicken breast and it was plenty for the two of us. I thought for sure it would need the optional lime plus my own optional sriracha. Really did not need either - great as is.
Rarely do I run into issues with the MIT receipes but this one was simply aweful. The flavors did not seem to mesh well. I added some bok choy that I had on hand for extra crunch. Despite adding extra soy sauce and lime juice my wife and I could not make it appealing.
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