We tried something new this weekend — Easy-Peasy Peanut Noodles with Chicken, and it was delish! I’ve always loved asian inspired meals and have wanted to make this dish for some time now. My dad was in town over the weekend so he got to be the guinea pig. Let’s just say there wasn’t any leftovers.
Enjoy!
Enjoy!
Easy-Peasy Peanut Noodles with Chicken
Source: Pretty Delicious
SERVES 4
Ingredients:
1/2 pound whole wheat spaghetti
1 1/2 teaspoons sea salt
1 tablespoon dark sesame oil
3/4 pound boneless, skinless chicken breasts, cut crosswise into 1/2-inch-wide strips
1 1/2 tablespoons grated fresh ginger
3 garlic cloves, finely minced
Heaping 1/4 cup creamy natural peanut butter
3 tablespoons honey
3 tablespoons reduced-sodium soy sauce
3/4 teaspoon red pepper flakes
1 cup sliced shiitake mushroom caps or 1/2 cup dried shiitake
mushrooms soaked in boiling water for 5 minutes, drained, and chopped
1 red bell pepper, halved and thinly sliced
1 large zucchini, halved lengthwise and thinly sliced crosswise
3 scallions, cut into strips
1 1/2 teaspoons sea salt
1 tablespoon dark sesame oil
3/4 pound boneless, skinless chicken breasts, cut crosswise into 1/2-inch-wide strips
1 1/2 tablespoons grated fresh ginger
3 garlic cloves, finely minced
Heaping 1/4 cup creamy natural peanut butter
3 tablespoons honey
3 tablespoons reduced-sodium soy sauce
3/4 teaspoon red pepper flakes
1 cup sliced shiitake mushroom caps or 1/2 cup dried shiitake
mushrooms soaked in boiling water for 5 minutes, drained, and chopped
1 red bell pepper, halved and thinly sliced
1 large zucchini, halved lengthwise and thinly sliced crosswise
3 scallions, cut into strips
Directions:
Bring a large pot of water to a boil. Add the pasta and salt and
cook until al dente, 8 to 10 minutes. Scoop out 1/4 cup of the pasta
cooking water and then drain the pasta in a colander.
cook until al dente, 8 to 10 minutes. Scoop out 1/4 cup of the pasta
cooking water and then drain the pasta in a colander.
Rinse the pasta under cold running water for a minute or two to chill
the noodles. Give them a few shakes to remove the excess water and set
aside.
the noodles. Give them a few shakes to remove the excess water and set
aside.
Heat the sesame oil in a large, deep nonstick skillet over medium
heat. Add the chicken and cook, stirring often, until golden brown on
all sides and cooked through, about 8 minutes. Transfer the chicken to a
plate and set aside.
heat. Add the chicken and cook, stirring often, until golden brown on
all sides and cooked through, about 8 minutes. Transfer the chicken to a
plate and set aside.
Add the ginger and garlic to the pan and cook, stirring often, until
fragrant, about 1 minute. Stir in the peanut butter, honey, soy sauce,
red-pepper flakes, and reserved pasta cooking water and cook until
creamy, about 2 minutes. Add the mushrooms, bell pepper, and zucchini.
Cook, stirring often, until the vegetables are tender, 2 to 3 minutes.
fragrant, about 1 minute. Stir in the peanut butter, honey, soy sauce,
red-pepper flakes, and reserved pasta cooking water and cook until
creamy, about 2 minutes. Add the mushrooms, bell pepper, and zucchini.
Cook, stirring often, until the vegetables are tender, 2 to 3 minutes.
Stir in the cooked chicken and drained noodles and serve sprinkled with the scallions.
Per serving:
536 calories, 14 g fat (2 g
saturated), 35 g protein, 11 g fiber, 20 g sugars, 962 mg sodium,
saturated), 35 g protein, 11 g fiber, 20 g sugars, 962 mg sodium,
72 g
carbohydrates, 49 mg cholesterol.
carbohydrates, 49 mg cholesterol.
Linked to:
Tasty Tuesdays
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