Crispy Chicken w. Garlic Brown Rice Noodles
September 1, 2010 Leave a comment
Many years ago I started my very own tradition that I spend my birthday weekend in Palm Springs, CA. I love to relax, swim, read and of course eat surrounded by stunning mountains in the desert. These weekends have created so many wonderful memories with great friends and now family. Its these warm and happy memories that made it a no-brainer to choose Palm Springs as the town for my weekend wedding :-). Another birthday tradition I started was stopping over at the outlet mall on the way back home with my husby and picking up a birthday celebratory piece of Le Creuset. It is really the cherry on the top of a perfect weekend. And this year was no different…I already knew what I wanted and all I had to do was choose a color. I came home the proud owner of a 12” Lemongrass Cast Iron Frying Pan- HEAVEN!! I could not wait to break it in and what better way than with one of my husby’s favorite dinners- Chicken and Noodles. The grated garlic really gives the noodles a great pop, and the herby flavor adds a delicious earthy-ness. Topped with crispy seasoned chicken and some chili flakes…this is a really simple and delicious dish!
Garlic has been regarded as having health benefits for the body for thousands of years. Raw garlic is full of natural agents that help it function as an antibiotic, antiviral, antifungal, antiseptic and a germicide. It is also an antioxidant, so a diet rich in raw garlic fights against harmful free radicals (AKA- great anti-aging benefits…HELLO!)
Crispy Chicken w Garlic Brown Rice Noodles
For Garlic Noodles:
1/2 Pound of Brown Rice Spaghetti (Organic)
3 Large Cloves of Garlic (grated)
Sea Salt – to taste
Freshly Ground Pepper- to taste
1-Tablespoon Extra Virgin Olive Oil
¼ teaspoon Crushed Chili Flakes (optional)
1-2 Sprigs of Fresh Thyme
For Crispy Chicken
2-3 Organic Skinless Boneless Chicken Breast (partially frozen is ideal)
3 Tablespoons Whole Wheat Flour
2 Tablespoons Paprika
1-Teaspoon Hot Paprika
2-3 Tablespoons Extra Virgin Olive Oil
½ Teaspoon of Sea Salt
½ Teaspoon of Freshly Ground Pepper
Bring a large big pot of salted water to a boil, add brown rice spaghetti and cook according to the directions on the package. Once cooked, drain and return back to pot, drizzle with a little bit of olive oil so that noodles do not stick together.
Thinly slice chicken into 1-inch pieces. Partially frozen chicken is MUCH easier to slice thin, but if your chicken is fresh pop it in the freezer for a few minutes to firm up before slicing.
Toss and Coat the strips of chicken (you may also use boneless thigh strips if you prefer dark meat) with the flour, paprika, hot paprika, salt and pepper and shake off any excess. Heat large cast iron skillet or pan on med-high, add olive oil and heat for another 30 seconds and add chicken. Make sure not to crowd the chicken, you may want to cook it in batches so it can really crisp up. But if you are like me and feel that its too much work, then cook it in one batch but make sure to flip pieces of chicken so they brown on all sides. Remove from pan and place on a paper towel. Wipe the pan dry with a paper towel and return to med flame. Add cooked noodles , 1-2 tablespoons of extra virgin olive oil, grated garlic( I love to use a microplane), thyme and chili flakes. Toss the noodles until they are well coated. Add crispy chicken to the top and give a few more tosses. Taste and make sure that its has enough seasoning and serve!!