Skillet Chicken Potpie
A store-bought pie crust, frozen veggies and precooked chicken simplify the prep for this easy potpie. This healthy dinner recipe is comfort food at its best.
Read MoreSpicy Noodles with Pork Scallions & Bok Choy
Drescription
These spicy noodles are inspired by a Chinese dish called Ants Climbing a Tree, named for the way the small pieces of ground pork (the "ants") cling to the noodles (the "tree"). The twist in these healthy noodles comes from adding vegetables like scallions and bok choy.
Ingredients
- 7 ounces thin rice noodles or rice sticks
- 2 tablespoons neutral oil, such as canola or avocado, divided
- 1 head bok choy (about 1 pound), chopped, greens and whites separated
- 3 scallions, sliced, greens and whites separated
- 2 tablespoons minced fresh ginger
- ¼ cup chili-bean sauce (see tip) or chile-garlic sauce
- 1 pound ground pork
- 2 cups unsalted chicken broth
- 3 tablespoons reduced-sodium tamari or soy sauce
- 1 teaspoon white sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- crushed red pepper for garnish
Directions
- Cook noodles according to package directions. Drain and rinse under cold water. Set aside.
- Meanwhile, heat 1 tablespoon oil in a large flat-bottomed wok or cast-iron skillet over high heat. Add bok choy whites and cook, stirring, for 1 minute. Add bok choy greens and cook until wilted, about 1 minute more. Transfer all the bok choy to a medium bowl.
- Add the remaining 1 tablespoon oil, scallion whites, ginger and chili-bean sauce (or chile-garlic sauce) to the pan. Add pork and cook, crumbling with a wooden spoon, until no longer pink, 3 to 5 minutes. Add broth, tamari (or soy sauce) and sugar. Mix cornstarch and water in a small bowl and add to the pan. Bring to a boil and cook, stirring, until slightly thickened, about 1 minute. Stir in the reserved noodles and bok choy; cook, stirring, until heated through, about 1 minute. Serve topped with scallion greens and crushed red pepper, if desired.
