This is perhaps one of the easiest dishes to make worldwide. We first started making this in Gravelines, France, but I could never find soja doux (a sweet soy sauce) in the US. I finally figured out what it was about a year ago, but I had yet to seek out an Asian grocery store to find it. Well, when I made Lad Na Gai, I needed some, so now I have an acceptable substitute…or maybe it’s the same. I’ll never know. 
I’m listing the veggies I used during this last go around, but I have also made this using green, yellow, red peppers, celery, snow peas, beans, and a variety of other vegetables. I’ve also made it without chicken successfully, and also with a lot more vegetables than I did during this last go around. Enjoy this simple dish!
The Players
2 cups carrots, diced
2 cups onion, diced
2 cups broccoli, diced
2 chicken breasts, cut in bite sized pieces
2 tablespoon olive oil, separated, for sauteing
12-16 ounces noodles of choice
1/4 cup sweet soy sauce
The Fun
1. Boil water and begin cooking noodles.
2. Saute chicken in a pan with 1 tablespoon olive oil until cooked through. Set aside.
3. Saute vegetables until tender. Mix chicken and vegetables together.
4. Toss vegetables, noodles, and sweet soy sauce together.
This is a holdover from my days as a child, modified slightly to suit my family’s tastes. It truly is very easy to throw together at the last minute. I bake mine in my Pampered Chef Deep Dish Baker and lid.
Ingredients
1 tablespoon olive oil
1 pound lean ground meat
1 medium onion, diced
4-6 medium red potatoes (enough for approximately one inch layer)
2 cups water
1 bouillon cube
1 tablespoon (give or take a smidge) flour
2 cups frozen mixed vegetables (fresh work too, but take a little more effort)
The fun part
1. Heat oven to 350 degrees.
2. Heat oil in pan. Add meat and onion until browned. While meat is cooking, slice potatoes and place them in the bottom of the dish.
3. Once meat is cooked, add water and bouillon cube and heat to boiling before whisking in the flour. (I push the meat to the side of the pan while whisking.)
4. Stir in the vegetables, and then pour the entire mixture over the potatoes.
5. Bake approximately 45 minutes or until potatoes are tender.
6. Enjoy!
This is one of my favorite meals using the vegetables that are in season. I alternate the vegetables based on what is available and the season, but here is the base of the recipe. Ignore that salad on the right with the ranch “incident.” (Seriously– got a little more than anticipated.)
The players– I’m not very good at measuring, but that is the beauty of this meal!
- 2 small summer squashes (I used one yellow, one green)
- A bunch of asparagus
- Couple of handfuls of carrots
- Any other veggies you might want to add
- A couple tablespoons or so of soy sauce
- a tablespoon or so of olive oil
- 1 cup Quinoa (available at health food stores)
- One and a half cups of water
- Followed this recipe for how to cook the Quinoa. It’s super duper easy. When I want a little extra flavor, I toss in a little bouillon. I almost never use salt.
- While the quinoa is cooking, saute the veggies with the olive oil. I started with carrots and went on to the softer veggies.
- After I added the last of the veggies, I added a couple tablespoons of soy sauce. I didn’t measure. Use as much or little as you like.
- Spoon some quinoa on a plate and top with veggies. Mmm…mmm…good.
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