I’m not sure what it is about Tuesdays, but I swear they are the worst day of the week. Mondays for me are usually productive and focused. I start the week off really well, but by the time Tuesday hits it’s kind of like, “Oh. We have how long until the weekend? Eesh… I may not make it.” It’s weird, but it happens to Hubster too so I’m comforted that I’m not alone.
One of the things that can make Tuesday better is indulging in Chinese food. It has a permanent spot on our list of “We need to relax tonight” takeout menu options. But if I know that day is coming I try to stick something easy and Asian on the menu so we’re not eating bad every Tuesday night. Mongolian Beef is a go to, but this simple chicken recipe packs some serious flavor as well.
It also comes together in a snap and allows me to feel very fancy via the use of cellophane noodles. Really any Asian noodle would work here, so if you have some in your pantry feel free to use them up.
As for this Tuesday, Kristin at Iowa Girl Eats tempted me with some Lighter Red Beans and Rice last week and they’re simmering away right now. There’s no excuse for bad Chinese food when dinner is basically done.
Anyone else get Tuesday (or any other day of the week day) blues? What gets you through? Besides bad-for-you-takeout, you can be sure we’re hitting up our wine collection when a bad Tuesday strikes.
Spicy Thai Chicken with Peanuts
Modified from Cooking Light’s Spicy Asian Noodles with Chicken
½ package of cellophane noodles
2 garlic cloves
2 green onions
½ cup fresh cilantro
2 Tbsp dry-roasted peanuts
1 Tbsp dark sesame oil, divided
3 Tbsp low-sodium soy sauce
2 Tbsp rice vinegar
2 Tbsp hoisin sauce
2 tsp chili puree with garlic
2 boneless, skinless chicken breasts
1 Tbsp minced jarred ginger
Sriracha sauce (optional)
Heat water for noodles and cook according to package directions. Prepare ingredients by mincing garlic and chopping green onions, cilantro and peanuts. Set ingredients aside. In a small bowl, stir together 1 teaspoon of sesame oil, soy sauce, vinegar, hoisin and chile paste; set aside.
Heat a skillet over medium high heat. Slice chicken breasts into thin strips. Coat skillet with cooking spray and sauté chicken strips until cooked through. Add remaining sesame oil, garlic and ginger to pan. Cook for 45 seconds stirring constantly. Add soy sauce mixture and noodles to pan, stirring to coat noodles with sauce. Divide into two bowls and sprinkle with green onions, cilantro and peanuts. Drizzle with Sriracha if desired.