Thai Peanut Chicken and Noodles |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I make this several times a month. It's a great recipe for leftover chicken. Ingredients:
6 ounces fine egg noodles, uncooked |
1/4 cup creamy peanut butter |
1/2 teaspoon fresh gingerroot, finely chopped |
1/4 teaspoon crushed red pepper flakes |
1/4 cup soy sauce |
1/4 cup water |
1 tablespoon oil |
2 cups fresh broccoli florets, small |
4 ounces fresh mushrooms, sliced |
1 cup fresh carrot, julienned |
1 medium red bell pepper, cut into strips |
9 ounces cooked chicken breasts, diced |
1/4 cup dry roasted peanuts, coarsely chopped |
fresh cilantro, chopped (optional) |
Directions:
1. Cook noodles as directed on package. Drain; cover to keep warm.
2. Meanwhile, in small bowl, combine peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce; beat with wire whisk until blended. Gradually beat in remaining soy sauce and water until smooth. Set aside.
3. Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add broccoli, mushrooms, carrots and bell pepper and 2 tablespoons water; cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Add chicken; cook and stir until thoroughly heated.
4. Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Add cooked noodles; toss gently to coat. Cook and stir until thoroughly heated. Sprinkle with peanuts and cilantro.
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