Chicken and Peanuts with Noodles
No need to order take-out! This quick and easy Thai-style stir-fry dish will satisfy your craving and keep your budget on target. This delicious recipe is from the Florida Culinary Institute, West Palm Beach, FL.
1 teaspoon granulated sugar
1 1/2 teaspoons cornstarch
1 tablespoon gingerroot, minced
1/4 cup plus 2 tablespoons low sodium soy sauce - divided use
1/4 teaspoon hot red pepper sauce
3 cloves garlic, minced
1/4 cup peanut butter
1 tablespoon rice wine vinegar
1 cup water
1 pound boneless, skinless chicken breast halves, cut into 1/4-inch-thick strips
2 teaspoons vegetable oil
2 cups snow peas, cut in half lengthwise
6 green onions, sliced thin
1 (8-ounce) package soba noodles, cooked according to package directions
1/2 pound spaghetti noodles
1 tablespoon sesame oil
1/2 cup roasted peanuts, shelled
- In small bowl, mix together sugar, cornstarch, gingerroot, 1/4 cup soy sauce, hot pepper sauce, garlic, peanut butter, rice wine vinegar and water. Whisk until well blended. Pour mixture into a large, plastic zipper bag; add chicken tenders. Close and turn bag to coat the chicken. Refrigerate for at least one hour. Remove chicken from bag, reserving marinade.
- In large skillet or wok, heat oil. Add chicken and stir-fry for about 3 or 4 minutes or until cooked through and lightly browned. Add reserved marinade and bring to a boil, stirring constantly. Cook 1 minute.
- Add snow peas, cook for an additional minute.
- Add green onions, reserving 2 tablespoons for garnish. Stir to combine and remove from heat.
- In large bowl, combine hot noodles, remaining 2 tablespoons soy sauce and sesame oil. Stir to blend. Add chicken mixture and peanuts; mix well.
- Divide among plates; garnish with reserved green onions.
Makes 4 servings.
*Or substitute with 8 ounces of spaghetti, vermicelli or linguine, cooked according to package directions.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.