Store-bought rotisserie chicken is a time-saver here, but it’s the punch of fresh ginger plus soy sauce and sesame oil that makes this a dish you can’t stop eating.
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Not only was this delicious, but a very quick dinner too. (Especially with the greens pre-prepped.) I subbed kale for the chard, and garnished with radishes in addition to cashews and scallions. (Sesame seeds would be good too.) Great recipe!
We enjoyed this very much. I doubled the sauce for my 10 oz. package of noodles and let the noodles absorb some of the excess and it was really very good. We grilled a chicken breast and it was plenty for the two of us. I thought for sure it would need the optional lime plus my own optional sriracha. Really did not need either - great as is.
Rarely do I run into issues with the MIT receipes but this one was simply aweful. The flavors did not seem to mesh well. I added some bok choy that I had on hand for extra crunch. Despite adding extra soy sauce and lime juice my wife and I could not make it appealing.
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