Simple ingredients and a fast and oh-so-delicious Asian peanut sauce come together in a savory winner of a dinner you will love for it's ease and amazing flavors.
Alison: That Which Nourishes
Serves: 4 servings
Grocery List
1 lb. boneless, skinless chicken breast or thighs or the meat from a rotisserie chicken
12 oz. noodles of your choice (see post)
3 c. sliced or diced vegetables (see post for options)
1 T. sesame oil
Olive oil
1 T. minced garlic
1 T. minced ginger root (can use 1 tsp. dried ginger)
½ c. chicken broth
¼-1/2 c. soy sauce (or soy substitute)
1 tsp. crushed red pepper flakes
2 T. lime juice
3 T. peanut butter
Garnish:
Chopped peanuts
Green onions
Fresh cilantro
Here's how...
Begin by prepping all of the veggies, dicing the chicken, mincing the garlic and ginger, and preparing your garnishes.
Add a couple more Tablespoons of olive oil to the hot pan and add in 3 c. of stir fry veggies and stir occasionally to cook until fork-tender. When they are the texture you like, remove the veggies from the pan and add them to the bowl with the cooked chicken.
Get a pot of water boiling to cook 12 oz. of noodles according to their package directions while you make the sauce!
To the hot pan, add the chicken broth stirring to deglaze the pan.
Stir in soy sauce, lime juice, peanut butter, garlic, ginger, and red pepper. Heat through for a few minutes and then taste your sauce and adjust flavors to your liking.
Turn the heat off and stir all of your chicken and veggies back in. Add the cooked noodles and toss all together. Put it into a serving bowl and garnish with peanuts, green onion tops, and icky cilantro if you'd like (are you reading this Melissa?)
Recipe by That Which Nourishes at https://thatwhichnourishes.com/melissas-thai-peanut-noodles/