Friday, April 22, 2016

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Chicken with Peanut Sauce

I'm a big fan of Thai food....and if it includes peanut sauce, I'm a happy girl!

This is an easy recipe that uses rice noodles, but, don't be afraid to substitute cooked pasta, Shirataki noodles or rice! Try adding some other veggies, too!  Steamed broccoli, roasted asparagus, peas or water chestnuts would all give this dish an appetizing crunch!

Chicken with Peanut Sauce and Rice Noodles
8 ounces rice noodles
1 cup creamy peanut butter
2 inch piece of fresh ginger, skinned and rough chopped*
2 cloves of garlic, skinned and sliced
¼ cup soy sauce
2 tablespoons lime juice
1 tablespoon packed light brown sugar
1 – 2 teaspoon Sriracha (or to taste)
2/3 cup water
2 large boneless, skinless chicken breasts, cut into bite sized pieces
1 tablespoon canola oil
Salt to taste
Ground black pepper to taste
6 scallions, white and green parts, thinly sliced on the diagonal
1/3 cup chopped peanuts (I use salted)

In a large bowl, place rice noodles and cover with very hot water.  Set aside to allow rice noodles to soften.

In a blender, add peanut butter, ginger, garlic, soy sauce, lime juice, brown sugar, Sriracha and 1/3 cup water.  Turn blender on high, adding more water, as needed, to make the peanut sauce.

In a medium sauté pan, over medium high heat, heat canola oil.  Add chicken and season with salt and pepper, to taste.

Sauté chicken until all pink is gone.  Reduce heat and add peanut sauce.  Bring to a simmer and simmer for 5 – 10 minutes to finish cooking chicken.  Add more water, if necessary.   Taste sauce for additional seasonings, adding more Sriracha or lime juice, if desired.

Drain rice noodles and mix with peanut sauce and chicken.

Place in bowls and garnish with scallions and peanuts.

Serves 4

*The easiest way to remove the skin from the ginger is to use the edge of a spoon and scrape off the skin.

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