There’s nothing like a meal you can prepare out of your pantry.
And this Mad Dog recipe is just that. If you’re prone to keeping a few chicken breasts in the freezer – and some hot sauce in your cupboards, then it’s likely you’ve already got everything you need. That makes this recipe super special. Now, the chicken doesn’t feature any of the Mad Dog, we’ve moved it to the noodles and the veggies. But, that doesn’t mean the chicken gets away spice free; in fact – it’s the other spices that enhance the Mad Dog flavors in the rest of this dish.
And, you should get excited now – this dish is on the table in less than 30 minutes (much less really), which means you don’t have to shop and you don’t have to wait.
You can experience satisfaction almost immediately.
Ingredients
For the Noodles
1 package Chinese Egg Noodles
2 tablespoons Soy sauce
A dash of Mad Dog 357 Original Hot Sauce
For the Chicken
1 teaspoon Cumin (or Chinese 5 spice for a very different flavor)
1 teaspoon Paprika
½ teaspoon Ground coriander
2 teaspoons all-purpose flour
4 each Chicken breasts, boneless and skinless
Butter, for frying
For the Stir-fry Veggies
1 tablespoon oil, for frying
2 medium Onions, quartered (or cut into 6 wedges each)
3 cups Frozen veggies, such as broccoli, peas, corn, spinach
2 cloves Garlic, minced
Splash of Rice wine vinegar (or Mirin)
1 teaspoon Mad Dog Original Hot Sauce
Preparation
Cook the egg noodles according to the package instructions. (Use a couple of packets of Ramen Noodles if you don’t have any egg noodles on hand.) Drain. Mix the soy sauce with a few drops Mad Dog Hot Sauce and pour over the cooked and drained egg noodles. Stir well so every noodle has a bit of the hot sauce (and feel free to mix more if you really dig this stuff).
For the chicken, mix the spices and flour in a wide, shallow bowl. (HINT: a fork makes a good whisk when combining spices.) Dredge the chicken through the spices, patting to coat if necessary. Heat the butter in a large frying pan over medium-high heat. When hot, add the chicken and fry one side for about 6 minutes, then flip and do the other side for about 4 minutes. (You may need longer if you have particularly thick pieces – or you can flatten them with a rolling pin before coating them in the spices.) When chicken is cooked through, remove from the heat and set aside to keep warm. (Cover with tin foil or put in the oven on a warming setting.)
To cook the stir fry veggies, add the oil to a wok or a large frying pan over high heat. Add the onions, stir to coat with the oil and cook, tossing regularly for about 2 minutes. Add your frozen veggies, stir to coat and cook until they’ve thawed and are beginning to heat through. Then, add the garlic and stir for 30 seconds. Add the vinegar and hot sauce. Stir well and remove from the heat.
To assemble your meal, divide the noodles between four plates. Slice each chicken breast into slivers and rest these on top of your noodles. Serve with a side of the veggies and bring your Mad Dog Hot Sauce to the table for the hardcore fans.
