Monday, September 1, 2014

slow cooker Vietnamese Chicken with rice stick noodles and veggies

Our oldest son (my middle son) moved back home a month ago. I am thrilled to have him here. Its been a big adjustment for us all. My husband and I have had an empty nest for most of 2 years, he has been on his own, we moved from NC to GA and now he is here as well. Culture shock, tiny apartment, teeny tiny town, 6 hours from his son... yeah, its been a lot.

So, that's part of my reason for all the baking, I'm a foodie, a mom, an emotional eater and so is he. Funny how after 8 months of working on my health and doing so well, I can fall back into old habits almost instantly.

He has loved the baking and frankly so have I but my weight loss has come to a screeching halt. Since my husband is thrilled over all the sweets and now I'm having a difficult time stopping, I'm trying to maintain healthy main and side dishes. Along with lots and lots of exercise.

My son loves Asian food, Mexican food, oh wait... he's my kid, he just loves food. So in my effort to help him adjust to this new normal, I've been trying to find new recipes or create something fabulous.

THIS dish is the something fabulous. It really was delicious, umami (Japanese for pleasant savory taste) to be exact.

I chose to use rice sticks instead of rice or noodles. They are quick, simple and absorb the flavors of the sauce without competing in taste. You soak them in a bowl of boiling water for 5 minutes, then drain and use. They are cheap as well.

Just look at that chicken! I used my slow cooker but you could prepare it in the oven. Since it is summer time, I used my slow cooker so the house did not heat up and I could "fix it and forget it" because I love the convenience of the cooker.

Slow Cooker Vietnamese Chicken with Rice Stick Noodle and Veggies
Sauce for the chicken
1 1/2 TBSP soy sauce, low sodium
1 1/2 TBSP fish sauce
1 1/2 tsp sugar
1/2 tsp fresh ground black pepper
1 tsp garlic powder
1 TBSP oil
Place 4 large chicken thighs skin side down in the crock pot.Mix these ingredients well and pour over your chicken thighs in the cooker. Set on low for 6 hours if the chicken is defrosted, 8 if frozen.
At the 3 hour mark, IF you are home, flip the chicken over (skin side up) and all them to finish cooking, this will allow the skin to crisp and both sides of the chicken to soak in the sauce.
When the chicken is ready, soak your rice stick in boiling water, dice up veggies, I used squash, edamae, and onions.
Use a ladle and scoop out some of the sauce, saute the veggies in the sauce and stir in the rice sticks, toss well and serve. Takes only a few minutes.

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