By Popular Request…
I’ve had many requests for the recipe of the dish that appears as the Kosher Dinner Lady profile picture. So, I just made it for dinner again tonight, and here it is:
It is also such an easy, fast and delicious way to use up leftover chicken. It is a very loose adaption of a recipe in Plenty, by Yotam Ottolenghi. (Who is currently my favorite cookbook author). Yotam calls his dish Mee Goreng – it’s a Malaysian street food. I wish I had a better name for it, but I’m just calling my version Spaghetti and chicken.
Spaghetti and Chicken
4-6 grilled chicken breasts, cubed (cooked)
1 lb. box whole wheat spaghetti (I used Barilla plus)
3 Tbs. olive oil.
1 onion, diced
1/2 lb. haricot vert (thin string beans), cut into 1″ pieces
6 oz. raw baby spinach leaves
2 1/2 tsp. ground coriander
2 tsp. cumin
2 Tbsp. soy sauce
2 Tbsp. water
Drop of sriracha (hot sauce), optional
Prepare spaghetti according to package. Don’t overcook. Drain and set aside. Heat oil in a large saute pan. Add onion and stir for a minute. Add haricot vert and stir for another minute or two. Add spinach and stir until wilted. Spread out the cooked spaghetti on top of the vegetables and leave there for a minute or two. Let the spaghetti get a little crispy. Toss the vegetables with the spaghetti and then leave again to crisp slightly. Add spices, soy sauce and water, and toss to combine. If the mixture seems dry, add more soy sauce and water. Add cubed chicken and toss again. Let heat through. Season with hot sauce or chili sauce if desired. Enjoy!