Sweet 'N Sour Chicken

Ingredients:
2 chicken breasts (cubed)
1 t. cooking oil
1 t. apple cider vinegar
4 T. Essential Sauce (Gluten Free or Regular)
4 T. Pinapple-Yaki Sauce
1/2 T. cornstarch (to thicken sauce)
Cooked brown or white rice

Cooking Instructions:

• Heat wok or stir-fry pan on medium to medium-high heat.  Add cooking oil to coat pan.
• Add chicken to heated pan and saute for 3- 5 min.
• In a small bowl combine Essential Sauce, Pineapple-Yaki Sauce, vinegar and cornstarch.  Mix well.
• Add the sauce mixture to the chicken and continue to cook for another 3 -5 minutes (until chicken is cooked and sauce has thickened to desired consistency).
• Serve hot over cooked rice.

*Add your favorite vegetables to this dish (carrots, water chestnuts, celery, bell peppers, snow peas, etc).  Cut veggies into bite size pieces and add to pan when sauce mixture is added.  

**The chicken can also be marinated in the Essential Sauce and Pineapple-Yaki Sauce.  Cube the chicken and pour sauce over it.  Place in an air tight container and store in fridge.  When chicken is halfway cooked, add your cornstarch (move chicken to the side and stir cornstarch in with the liquid).

Easy Pineapple-Yaki Chicken

Ingredients:
2 large Chicken Breasts (cut into 2 in chunks)
3 T MIM Pineapple-Yaki Sauce
1 T MIM Essential Sauce (Gluten Free)
Cooked Rice

Cooking Instructions:

• Place cut chicken, Pineapple-Yaki & Essential Sauce in bowl.  Cover bowl and let meat marinate in the fridge for 60 min. 
• Heat a wok or stir-fry pan on medium- high heat.
• Add in chicken and sauces.  Saute the meat for 5 - 6 minutes or until meat is cooked through.
• Serve over cooked rice with a side of vegetables.

This is a very simple recipe, but tasted great.  My kids loved it.  This is what Meals in a Minute is all about - gourmet made simple!

*I combine my chicken (or other meat) and sauces in a ziploc bag and put it in the freezer with a label.  The sauces freeze great as a marinade with the meat.  I am able to just pull out a bag in the morning and I'm ready to go.  It works really well and helps make life a little easier.

Beef & Green Bean

Ingredients:
1 1/2 lb Lean Steak (cut into 2 in strips)
2 cups Fresh Green Beans
1/4 cup MIM Essential Sauce (Gluten Free)
1 clove Minced Garlic
1/2 tsp Onion Powder
1 tsp Cornstarch
3 T Butter
1/2 cup Beef Broth
Cooked Rice

Cooking Instructions:

• Melt butter in wok or large stir-fry pan on medium heat.  
• Add MIM Essential Sauce and steak.  Do not turn steak while it sears.  Turn meat over after 1 1/2 to 2 min.  Meat will be about half way cooked.
• Add garlic, onion powder, and green beans, and beef broth.  Cover with a lid and let simmer for 2 minutes.
• Add cornstarch to the liquid in the pan (Slide the vegetables and meat to the side a little, so there is a pool of liquid.  Mix the cornstarch in with the liquid to thicken it into a sauce.)
• Stir the ingredients to coat the meat and vegetables with the sauce.
• Let simmer covered for another 60 seconds.
• Serve over cooked rice.

Coffee Cake {Review}

Coffee Cake [Gluten Free] by Meals in a Minute
Wow!  This was delicious.  I've never tasted a gluten free cake before, but I expected this to be dry and lack flavor....not the case with this Coffee Cake!  This cake was MOIST and full of FLAVOR

This cake is made from one of the prepackaged mixes.  In the center and on top of the cake there is a topping that consists of sliced almonds, chocolate chips, cinnamon, brown sugar. & rice flour.  To the mix you add butter, eggs, and plain yogurt.  I was worried about the cake not rising, but it was not a problem.  I was really pleased all around by this mix.  I served this at a Cooking Demo & Tasting, and the ladies there really enjoyed this Coffee Cake.

This mix can be found here to order.

Panang Curry with Beef

Ingredients:
1 lb Beef (I used top sirloin) - cut into thin strips or bite size pieces
4 Tbsp Panang Curry Sauce
1 Shallot - chopped
1/2 cup Green Bell Pepper - bite size pieces
1 med Carrot - sliced
1/2 cup Broccoli florets
1 can Coconut Milk (14 oz)
Brown or White Rice - cooked

Cooking Instructions:

•  Heat pan or wok on medium heat.  Add half of the coconut milk and half of the Panang Curry Sauce.
• Stir in beef and simmer until beef is partially cooked (about 1 minute).  Try not to stir the meat while it cooks.
• Add vegetables, remaining coconut milk, and Panang Curry Sauce.  Mix ingredients and simmer until meat is cooked and vegetables are tender.
• Serve over brown or white rice.

*This recipe can be substituted with any other protein - chicken, shrimp, tofu, etc.
*To increase the "spicyness" you can add more Panang Curry Sauce.

I liked this curry dish.  I thought the beef was a good flavor with the Panang Curry - also known as a red curry.  It tasted a bit "sweeter" than the Basil Green Curry, but it still had the spice to it.
 
Recipe adapted from Meals In a Minute.

Pan Seared Coconut Chicken

Ingredients:
2 Chicken Breasts
2 Tbsp Coconut Oil (or Canola)
Kosher Salt
Black Pepper
2 - 3 Tbsp Coconut Peanut Sauce
2 Tbsp Coconut - toasted
Cooked Rice

Cooking Instructions:

• Rinse and pat dry the chicken.  Rub a small amount of salt and pepper on both sides of the chicken (about 1/8 - 1/4 tsp).
• Heat the coconut oil in a heavy skillet over medium high heat.  When placing the chicken in the skillet it should make a nice sizzle sound.  Place both pieces of chicken in the pan.  Once the edges of the chicken begin to brown, turn chicken over (4- 6 minutes).
• Cook chicken for another 5 minutes, then cover skillet with a lid and turn heat to low.  The steam will finish cooking the chicken.  Test chicken to make sure it is done or to an internal temperature of 165º.
• Serve chicken over rice.  Place toasted coconut over top of cooked chicken.  Drizzle 1 - 1 1/2 Tbsp of Coconut Peanut Sauce over the chicken, add more or less according to your preference.

Steak Peanut Fajita

Ingredients:
1 lb Flank Steak (or other lean steak) sliced in thin strips
1/2 Yellow Onion - sliced
1/2 Green Pepper - sliced lengthwise
1/2 Orange Pepper - sliced lengthwise
2 Tbsp Butter
1 clove Garlic - minced
4 Tbsp Essential GF Sauce
3 Tbsp Coconut Peanut Sauce
4- 6 Flour Tortillas

Cooking Instructions:

• Heat wok or stir-fry pan on medium heat.
• Melt butter in pan.  Add garlic and meat.  Cook meat for about 45 - 60 seconds.  (Do not turn the meat during this time.)
• Add Essential Sauce and Coconut Peanut Sauce.
• Turn meat over.
• Add peppers and onions.  Cook for another minute - or unit meat is cooked to desired doneness.  
• Serve in a warm tortilla.  Top with sour cream and cheddar cheese, if desired.

Baked Basa with Blueberry-Yaki

Ingredients:
2 filets Basa Fish
1 1/2 Tbsp Butter
1 Tsp Lemon Pepper Seasoning
1 Tsp Parmesan Cheese
1/2 Tsp Dill Weed
1 Fresh Lemon
MIM Blueberry-Yaki Sauce

Cooking Instructions:

• Preheat oven to 400º.
• Spray a glass 9x12 pan with non-stick cooking spray.
• In a small dish, melt the butter.  Then add lemon pepper seasoning, parmesan cheese, and dill weed.  Mix well.
• Rinse off fish filets in cold water then pat dry with a paper towel.  Lay filets in dish side by side.
• Spread the butter mixture over top of the filets. 
• Squeeze the juice from half of the lemon over top of the fish.
• Cover with aluminum foil and place in heated oven.  
• Bake 10 minutes.
• Remove pan and squeeze the juice from the other half of the lemon over top of the fish.  Cover with foil and place back in the over for 10 more minutes.
• Remove from oven.
• Drizzle about 1 Tbsp (or more) Blueberry-Yaki Sauce over fish and serve immediately.  

Spanish Rice

Ingredients:
1 cup Rice - uncooked
1 1/2 cups Chicken Broth
1 cup Salsa - your favorite brand
1 clove Garlic - minced
2 Tbsp Butter
2 Tsp MIM Chili Seasoning

Cooking Instructions:

• Heat a large skillet on medium high heat
• Add butter and rice.  Saute rice in the melted butter for about 5 minutes.
• Add garlic and sauté for 1 minute.
• Add MIM Chili Seasoning and mix to coat the rice well.
• Add chicken broth and salsa.  Bring to a boil
• Reduce heat to medium low.  Cover with a lid and simmer for 20 - 25 minutes (until rice is tender).

Asian Ginger Noodles

Ingredients:
1 lb Chicken - cubed
1 1/2 T Butter
1 clove Garlic - minced
1/2 cup Chicken Stock
1/4 cup Asian Ginger Dressing
2 Carrots - peeled and sliced
1 Zucchini - sliced
Rice Noodles - about 1/4 box
1 tsp Lemon Zest

Cooking Instructions:

• Soak the rice noodles in hot water for 25 - 30 minutes.  Drain noodles and set aside.
• Melt butter in wok or stir-fry pan on med heat.
• Turn heat up to med- high and add chicken to pan and cook chicken until it is about half way cooked, 3-4 minutes.  Mix frequently.
• Add garlic mix well.
• Add drained rice noodles.  Continue to mix ingredients for another minute.
• Add Asian Ginger Dressing and chicken stock.  Noodles will begin to clump together slightly and begin to soften.
• Add carrots and zucchini.  Cook another 3 minutes or until chicken is done and vegetables are as tender as you like.
• Toss with lemon zest and serve immediately. 

*Marinating the chicken in the Asian Ginger Dressing will increase the flavor of the chicken.  Use 3 - 4 Tbsp to marinade the chicken.

Tuscan Dip

Ingredients:
1 cup Sour Cream (or Greek Yogurt)
1 1/2 T Tuscany Blend Spice
1/2 tsp Garlic Salt
1/4 tsp Parsley

Instructions:

• Combine all ingredients. 
• Chill 15 minutes before serving.
• Serve with chips or vegetables

This dip has a unique and great flavor!  Thanks Debbie Heaney from MIM in Colorado for sharing this yummy combination!!!

Coconut Curry Soup

Ingredients:
4 T Panang Curry Sauce
2 T Brown Sugar
2 tsp Olive Oil
2 Carrots - medium, chopped
1/2 Yellow Onion - chopped
1 Red Bell Pepper - chopped
1 cup Chicken - cooked and cubed
1 cup Rice - cooked
1 can Coconut Milk
1 1/2 cans Chicken Broth

Cooking Instructions:

• In a medium to large pan, heat the oil over medium-high heat and add carrots, onions, and red pepper.  Saute vegetables for 5 minutes, turning frequently.
• Add Panang Curry Sauce and brown sugar.  Mix well so the sauce coats the vegetables well.
• Add in coconut milk and chicken broth. 
• Bring to a simmer and reduce heat to medium-low.  Cover pan and simmer for 20 minutes.
• Add chicken and rice.  Cook another 10 minutes.  Serve immediately.  

Recipe adapted from Savory Sweet Life

Turkey Chili

Ingredients:
1/2 lb Ground Turkey
1 small Yellow Onion (chopped)
1/4 Red Bell Pepper (chopped)
1/4 Green Bell Pepper (chopped)
1 can Pinto beans (15 oz and drained)
1 can Diced Tomatoes (about 15 oz)
16 oz Tomato Sauce (2 small cans)
1 cup water
8 Tbsp Tamarind Sauce
2 Tbsp MIM Chili Seasoning
pinch of salt

Cooking Instructions:

• Heat a large pot on medium to medium high heat.
• Add ground turkey and chopped onion.  Cook meat and onion until just about done.  (Drain off some of the grease at this point if you prefer.)
• Add salt and MIM Chili Seasoning.  Stir for one minute until the meat is well coated with the seasoning.
• Add in water, tomatoes, tomato sauce, peppers, pinto beans, and Tamarind Sauce.  
• Bring to a boil and then reduce heat to a simmer.  Cover and simmer for 5 - 10 minutes. 

This  chili was delicious!  It was not too spicy at all, but had almost a small tint of sweetness to it.  A great meal that is healthy and filling. 

Recipe adapted from Meals in a Minute Chili Stew.

What is a Cooking Demo & Tasting?

Today I had a great "practice" Cooking Demo and Tasting.  I invited several friends and neighbors that I am comfortable around and was able to do a mock Demo & Tasting.   I did a practice run, so I felt confident in cooking while I talked about this great company. 

I made 3 different dishes - Pad Thai, Cashew Orange Chicken, and Basil Green Curry.  I also had several sauces, that I did not cook with, ready to sample.  The yummy Onion Green Chili Dip was also out for sampling with chips or vegetables.



At a Cooking Demo & Tasting, I demonstrate how to cook with these sauces and everyone has the chance to taste the great flavor of the dish and the other sauces.  Cooking the dishes right in front of the guests is a great way for them to see how easy it is to use the sauces.  These dishes are quick and easy to cook and are usually a "one pot meal" when I use my electric wok (or a stir-fry pan).  I'm also available to answer any questions.

Thanks to my terrific friends for letting me cook them lunch!  (And of course, I forgot to take a picture during all of the fun, so instead you get a picture of ME!)  Don't forget to Become A Follower.

Broccoli with Garlic Chicken

Ingredients:
2 - 3 Chicken Breasts (cut into bite size pieces)
4 tbsp Butter (real - not margarine)
2 cloves Garlic (minced)
1/2 tsp Ground Black Pepper
4 tbsp Essential Sauce (Gluten Free as needed)
2 cups Broccoli (bite size pieces)

Cooking Instructions:

• Melt butter in wok or stir fry pan on medium heat.
• Add chicken and cook about 2 minutes.
• Add garlic and saute for 1 minute.
• Add black pepper, Essential Sauce, and broccoli.  Mix well and cook for another 2 minutes.
• Turn to a simmer and place lid on wok or pan.  Let simmer for 2 minutes or until chicken is good all the way through and broccoli is tender.
• Serve over rice.

If you try this, let me know what you think by leaving a comment!

Become a follower - click on the little blue button to the right that says "Join this Site"

Flamed Beef Cubes

Ingredients:
4 tbsp Butter (melted)
1 lb Beef (thick cut, good steak such as sirloin) cut into 1-inch cubes
2 cloves Garlic (minced)
4 tbsp Essential Sauce (Gluten Free as needed)
1/4 med Onion (cut into 1-inch pieces)
1/2 tsp Ground Black Pepper

Cooking Instructions:
• Heat pan or wok until hot at med-high heat.
• Pour in melted butter and add beef cubes.
• Sear meat until browned on both sides, turning meat ONLY ONCE during cooking (60 seconds).
• Add garlic and mix (10 seconds).
• Add Essential Sauce, onions, pepper and toss for 30 seconds until desired doneness.
• Serve immediately. 

I used this dish as my main dish.  I really love the flavor the steak takes on, so did my kids.  I served with a side of vegetable.  This is also great to place over chopped lettuce and tomato for an awesome salad.

Recipe adapted from Meals in a Minute.

Lettuce Wraps In Peanut Sauce

1/2 lb Ground Turkey (can substitute ground chicken)
1 medium Carrot (shredded)
1/2 medium Onion (shredded or chopped)
1 cup Cabbage (chopped finely) optional
1/4 cup Coconut Peanut Sauce
1 head Green Leaf Lettuce (any type of lettuce will work)
Essential Sauce Gluten Free (for drizzling over top)
Ground peanuts for topping

Cooking Instructions:

• In a wok or stir fry pan, heat to medium heat and add in ground turkey.
• Cook until meat is just about done.
• Add in onion, carrots, and cabbage.
• Cook for another minute, or until meat is all the way cooked.
• Turn off the heat to the wok or pan.  
• Add in Coconut Peanut Sauce and stir well.
• Scoop a small amount of mixture on top of one leaf of lettuce.  Spoon a small amount of Essential Sauce over top and a few ground peanuts.

If you are shredding carrots and onions, it is a great way to add in another type of vegetable, like a zucchini, into the mix by shredding it too.

I love this recipe!  It is super tasty and healthy.

Kaffir Lime Kabobs

2 - 3 Chicken Breasts (cut into 1 1/2 in wide and the length of the chicken breast strips)
3 Tbsp Kaffir Lime Sauce (plus extra for dipping)
1 Tsp Lime Juice
Bamboo skewers (for grilling)


Cooking Instructions:

• Place chicken strips in a reclosable bag with Kaffir Lime Sauce and Lime Juice.
• Let chicken marinade for 3 or more hours (overnight is best).
• Thread chicken in an "S" shape onto the skewers.
• Grill on med to med-high for about 3 - 4 minutes per side.  (Try to only turn the meat once during grilling.)
• Drizzle extra Kaffir Lime Sauce over top of chicken kabobs for extra spice.
• Serve with a side of fried rice and an egg roll.

These kabobs turned out nice and tender.  They definitely had some kick to it, but  the lime juice helps to balance it out.   My kids don't like "spicy" things, so I used the Chicken and Pineapple kabob recipe for their chicken.  

The Difference Between Curries

Meals in a Minute offers 4 different curries: Basil Green, Kaffir Lime, Yellow, and Panang.  I've had several people ask what is the difference.  So I thought I had better know that answer for the next time the question arises.

Overall, the basic difference is the type of chili pepper used.  All 4 sauces are considered "hot" by Meals in a Minute, but the amount of spice can be changed by increasing or decreasing the amount of the sauce you put in your dish.

Green Curry:  Uses green chilies.  It will also contain basil, coriander, lemon grass, and lime leaves.  Chicken, pork, vegetarian, or seafood work well with this sauce. 

Kaffir Lime Curry:  Contains red curry (made with red chili peppers) and lemongrass and Kaffir Lime leaf.  Seafood and white meat make a great combination. 

Yellow Curry:  Uses yellow chilies and also contains tumeric, which gives it the yellow-golden hue.  It is somewhat similar to the traditional Indian Curry.  Chicken is usually the main protein in a yellow curry dish, but also makes a great Sweet Potato Curry.

Panang Curry:  Tends to be a richer, sweeter flavor.  Contains red chilies in the  curry paste along with shrimp paste.  Ground peanuts are often served as a garnish with his sauce.  This sauce goes well in beef dishes.

*These descriptions are a compilation of reading a variety of articles online and the actual ingredients listed on the bottles.  Ingredients of curries will vary depending on the chef's personal taste.

If I've missed something or you would like to add something to my list, please leave a comment!  Thanks!!!

Chicken and Pineapple Kabobs

2 -3 Chicken Breasts (cut into 2 in cubes)

1 tsp Olive Oil

1 tbsp Essential Sauce (Gluten Free)

4 tbsp Pineapple-Yaki Sauce

Fresh Pineapple (cut into chunks)

Bamboo sticks or kabob holders*

Cooking Instructions:

• Place chicken pieces, oil, Essential Sauce, and Pineapple-Yaki Sauce in a large reclosable bag.
• Marinate chicken in the refrigerator for 6 or more hours.  Shaking and mixing the bag several times during the time period.
• Slide chicken pieces onto bamboo stick or kabob holders so that chicken pieces are touching.
• Place a pineapple chunk after every 3 or 4 pieces of chicken.
• Place kabobs on heated grill and cook until done.  Try to only turn the kabobs once during cooking - this helps retain the juices in the meat.

Optional - Add some bell pepper, onion, or mushrooms to the kabobs for a vegetable option.

*If you soak the bamboo sticks in water for 30 minutes, the ends will not burn off while grilling.

Tuscany Meatballs Over Spaghetti

Tuscany Meatballs

1 lb Extra Lean Ground Beef (or turkey)

1 Egg (beaten)

2 Tbsp Tuscany Blend Spice*

Cooking Instructions:

• In a small bowl, beat the egg well.
• Combine ground beef, beaten egg, and Tuscany Blend Spice in a large bowl.  Using a potato masher or your hand or large spoon, mix the ingredients well.  (You can also use a large electric mixer like a KitchenAid.)
• Form mixture into 14-16 balls, about 2 in. in diameter.
• Heat a large skillet on med-high heat.  Brown the meatballs on all sides, turning them frequently, this will help them keep their shape.  Cook about 10 minutes.
• Drain off all grease.  Place meatballs into pan with sauce to simmer for another 10 minutes or until meat is thoroughly cooked.  (If using a meat thermometer, ground beef should be cooked to an internal temp of 160º)
• Serve meatballs with sauce over your favorite pasta.

*  2 Tbsp of Tuscany Blend Spice will give the meatballs a little "spice".  My kids thought it was "too spicy", but I thought it gave it just the right amount.  You can always decrease the amount to 1 1/2 Tbsp.

Spaghetti Sauce 

1 Small Onion (chopped)

1 Tbsp Oil

1 Clove Garlic - minced

1 Can Diced Tomatoes (1lb)

15 oz Tomato Sauce (usually 2 small cans)

2 Tbsp Parsley

2 Tbsp Sugar

1 Tsp Basil 

1 Tsp Salt

1 Pkg Pepperoni with pieces cut in half (optional)

Cooking Instructions:

• Heat a large sauce pan on medium heat.
• Sautee onion in oil until tender.
• Add in garlic and cook 1 minute.
• Combine tomatoes, tomato sauce, parsley, sugar, basil and salt in pan.
• Bring to a simmer and place lid on.  simmer for 15 - 20 minutes.
• Add pepperoni into pan the last 5 minutes.
• Serve with meatballs over your favorite pasta.

Optional - Instead of place meatballs in the sauce, you could use plain ground beef and brown it with the onion.  Follow all instructions the same.  The pepperoni is optional, but gives it something different. 

This is my mother-in-law's sauce recipe and it is AWESOME!

Cashew Orange Chicken

1 Tbsp Cooking Oil
3 Tbsp Zesty Orange Sauce
1/2 lb Chicken Breasts (cut into bite size pieces)
1 Clove Garlic (minced)
1/4 Cup Essential Sauce (Gluten Free or Regular)
1/2 Cup Chicken Stock
1/4 Green Bell Pepper (cut into bite size pieces)
1/4 Red bell Pepper (cut into bite size pieces)
1/4 Yellow Onion (chopped)
1/4 Cup Cashew Nuts
1/2 Cup Mandarin Oranges
Pinch of ground black pepper or white pepper

Cooking Instructions:

• Place cut chicken pieces in a reclosable bag with Zesty Orange Sauce.  Let marinade for 2 - 3 hours.
• Heat oil in wok or stir-fry pan on med-high.
• Add chicken and cook until 1/2 done (1 minute).
• Add in garlic.
• Add Essential Sauce and chicken stock.  Stir frequently.
• Add bell peppers and onion.
• Cook until chicken is fully cooked.
• Toss in mandarin oranges, cashews, and white or black pepper.  Stir for about 30 seconds.
• Take out of pan and serve with rice.

 Enjoy!  If you don't have time to marinade the chicken in the Zesty Orange Sauce, you can add the Zesty Orange Sauce in when you add the Essential Sauce and Chicken Stock.

Recipe adapted from Meals in a Minute.

Grilled Essential Chicken Marinade

1/4 Cup Essential Sauce (Gluten Free or Regular)
1/3 Cup Lemon Juice
1/4 Cup Red Wine Vinegar
1/4 Cup Worcestershire Sauce
1 Tsp Parsley
1 1/2 Tsp Black Pepper
1 Tbsp Ground Mustard
4 - 6 Chicken Breasts


Cooking Instructions:

• Combine all ingredients (except the chicken) and mix well
• Place chicken in large reclosable bag or marinade container with tight fitting lid
• Pour marinade over chicken
• Let meat marinate overnight or at least 6 hours, shake bag or flip container 3 - 4 times during marinating time
• Grill or broil chicken until cooked all the way through (about 7 minutes each side)

Pad Thai

1 Tbsp Vegetable Oil
1 Egg
1 Large Chicken Breast, cut into 1-in chunks
3 Cups Rice Noodles, softened in water (about 1/4 package dried noodle sticks)
4 Tbsp Tamarind Sauce
2 Stems Scallions/Chives, cut into 1-in. lengths
1/2 Cup Bean Sprouts
1/2 Cup Shredded Carrots
1/4 Cup Sugar Snap Peas, cut into 1-in lengths
1/2 Tsp Paprika
1 Wedge Lime
1 Tbs Ground Roasted Peanuts


Cooking Instructions:
• Pour boiling water over dried noodles until covered. 
• Let noodles soften for 10 minutes. Drain, rinse with cold water and set aside. 
• Heat wok or stir-fry pan until hot at med-high heat. 
• Add oil, then egg and scramble until cooked. 
• Add chicken and cook until partially done (about 2 minutes). 
• Add noodles; toss until soft and noodles start to clump together (about 60-90 seconds). 
• Add Tamarind Sauce; stir until chicken is cooked. 
• Add scallions, bean sprouts, carrots, peas, and paprika and mix until heated through (about 10 sec). 
• Serve with a wedge of lime and roasted peanuts. 


*Chicken may be substituted with 8 - 10 shrimp or any other protein.
** Recipe adapted fromYume Tran - Meals in a Minute