Have you ever tried rice spaghetti? By itself, this type of pasta typical of Asian cuisine has almost no flavor, but it allows for a very light meal that will transform into something truly delicious and versatile once enriched with seasonal vegetables. Moreover, they are gluten-free, making them ideal even for celiacs. For a couple of years, I have been consuming them periodically because my husband loves them, especially in the version I proposed a while ago with shrimp and oranges. For the preparation, you can use either wide noodles, like linguine, or thinner ones, depending on personal preferences. It makes little difference in terms of yield, but the beauty is that they are really practical and quick to cook since they will be cooked in boiling water for a few minutes and with the burner off. Once revived, they are drained and sautéed in a pan with julienned vegetables, fresh ginger, and all the aromas and spices that your imagination suggests! Believe me, it will be a unique explosion of flavors, giving the dish as a whole that touch of savoriness you never could have imagined. This version of mine with chicken involves a marinade based on honey and soy sauce, which will give it an even more exotic taste. The addition of legumes, besides the vegetables, will finally represent a true source of nutritional richness in terms of proteins, carbohydrates, essential amino acids, vitamins, and naturally, minerals.
- Difficulty: Very Easy
- Cost: Expensive
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cuisine: Asian
Basic Ingredients
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- 2 1/2 cups rice spaghetti
- 12 oz chicken breast
- 10 1/2 oz cherry tomatoes
- 5 1/4 oz pre-cooked white beans
- 4 carrots (large)
- 3 white zucchinis
- 1 1/3 cups frozen peas
- 2 spring onions
- 7/8 cup vegetable broth
- 1 tbsp fresh ginger
- 1 1/2 tbsp soy sauce
- to taste extra virgin olive oil
- 1 pinch salt
- to taste chili powder
- 2 1/2 tbsp soy sauce
- 2 lemons (juice)
- 2 lemon zest (untreated)
- 1 tsp honey
- 1/3 oz fresh ginger
- 1 sprig rosemary
- 1 bunch chives
- 1 tsp curry
- to taste garlic powder
- 1/4 cup Extra virgin olive oil
- 4 leaves basil
Preparation
On a chopping board, cut the chicken breasts into strips.
Place them in a large baking dish and drizzle with a dash of oil, soy sauce, lemon juice, rough rosemary leaves, chopped chives, a sprinkle of garlic powder and finally curry and chili.
Mix well to ensure the strips absorb the marinade.
Finish with honey, a few basil leaves, and grated ginger. Cover with plastic wrap and let rest in the fridge for about 1 hour.
Meanwhile, prepare the vegetables by reducing carrots and zucchinis to spaghetti using a slicer*, then shorten them with kitchen scissors.
In a wok, place the chicken with all its marinade and cook over high heat for 5′, then lower the heat and cook for another 3′, or until the marinade reduces and the chicken turns golden.
Transfer it to a plate and keep it warm until ready to use. In the same wok, sauté sliced spring onions with a dash of oil and 2 tablespoons of water. Add the carrots and zucchinis.
Deglaze with soy sauce and cover, allowing cooking for 5′, adding a few tablespoons of hot water if needed. Also, add the halved cherry tomatoes.
Continue cooking for another 2′. Then add well-drained beans and peas. Adjust with salt and pepper.
Bring a pot of slightly salted water to a boil. Turn off the heat and add the spaghetti, letting them sit in the water for about 4′ or according to the cooking times on the package. Once ready, drain them and add them to the wok to mix everything together, also adding the chicken.
Once flavored, turn off the heat and serve warm.
Add basil leaves.
And voilà… the rice spaghetti with marinated chicken and vegetables are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Advice, notes, variations and suggestions
🟣*If you don’t have a slicer, you’ll need to put more effort into cutting the vegetables julienne, it will take a little longer, but the important thing is that they are cut thinly.
🟣If you want, you could prepare this dish without the rice spaghetti, as the chicken with vegetables is already a very rich and filling dish.
🟣You can replace chicken meat with turkey and the spices with others of your choice, such as turmeric or smoked/sweet paprika.
How to substitute
How to substitute
