~links~
SILICONE STRAINER: https://amzn.to/3WGL4u9
MINI WHISK: https://amzn.to/3A26vNH
CHICKEN RICOTTA MEATBALLS
(My one suggestion is to not salt the dish until tasting it first because with the parmesan cheese and the bacon, it’s already pretty salty!)
VIETNAMESE CHICKEN SALAD
https://www.foodandwine.com/recipes/crunchy-vietnamese-chicken-salad
(I doubled the sauce recipe and used soy sauce instead of fish sauce. I used Sriracha instead of a serrano pepper because I’m a wimp, haha! I also didn’t make the fried shallots, but I’m sure they’d be tasty!)
CHICKEN HIBACHI NOODLE BOWLS
Cook 1 package spaghetti. Drain then season with Japanese BBQ sauce and Yum Yum sauce. Season chopped zucchini, onions, mushrooms (bell peppers, carrots, broccoli are also great here) with garlic powder and a few dashes of soy sauce then sauté in olive oil until cooked through. Dice up two chicken breasts and sauté in olive oil and a bit of sesame oil, if desired. Season with garlic powder and dried ginger plus a couple splashes of soy sauce. When chicken is golden brown, season with Japanese BBQ sauce and stir to coat. Serve noodles in a bowl with veggies and chicken. Top with more Japanese BBQ and/or Yum Yum sauce if desired.
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2 Comments
Everything looked very flavorful and healthy. Hope you are having a great day. 🥢❤
those meatballs look amazing 😊