Chicken & Beef

Preheat the oven to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line two sheet pans with foil. Pat the chicken dry with paper towels. Season 2 chicken breasts on both sides with salt, pepper, and enough of the togarashi to coat. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the shawarma spice blend to coat. Transfer to one sheet pan. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut the potatoes into 1/2-inch-wide wedges. Transfer to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the smoky spice blend. Toss to coat; arrange in an even layer, skin side down. Roast 20 to 22 minutes, or until the potatoes are browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot; stir in the sautéed aromatics until combined.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt, pepper, and the weeknight hero spice blend. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Transfer to a plate. Rinse and wipe out the pan.

Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores. Thinly slice into rings. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the cucumbers lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. In a bowl, combine the sliced cucumbers, sliced cabbage, and red wine vinegar. Season with salt and pepper; stir to combine. Set aside to marinate.

In the same pan used to cook the beef, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the prepared peas; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the vegetables are softened. Turn off the heat. Transfer to the pot of dressed noodles; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

Combine the hoisin, rice vinegar, and sesame oil.

Combine the tzatziki and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Combine the romesco sauce and mayonnaise. Taste, then season with salt and pepper if desired.

Combine the soy glaze and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1 sliced togarashi chicken breast

Transfer the seasame-hoisin sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted potato wedges

• 1 sliced shawarma-spiced chicken breast

Transfer 1/2 of the slaw to 2 small containers. 

Transfer the spicy tzatziki to 2 separate small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted potato wedges

• 1/4 cooked beef

Transfer the remaining slaw to 2 small containers.

Transfer the romesco mayo to 2 separate small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1/4 cooked beef

Transfer the spicy soy glaze to 2 small containers.

Makes 2 servings:

Roughly chop the cashews. Top the finished chicken and noodles with the sesame-hoisin sauce. Heat in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chopped cashews and sesame seeds.

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Heat the finished chicken and potatoes in the microwave 1 to 2 minutes, or until heated through. Wrap the pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until heated through. Fill each pita with the spicy tzatziki, chicken, slaw, and mint leaves (tearing just before adding). Serve the finished pitas with the potatoes.

Makes 2 servings:

Roughly chop the peppadew peppers. Heat the finished beef and potatoes in the microwave 1 to 2 minutes, or until heated through. Wrap the pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until warmed. Fill each pita with the romesco mayo, beef, slaw, and chopped peppers. Serve the finished pitas with the potatoes.

Makes 2 servings:

Roughly chop the peanuts. Top the finished beef and noodles with the spicy soy glaze. Heat in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chopped peanuts.