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Saturday, 30 October 2010
Saturday, 21 February 2009
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 pound chicken tenders
1 teaspoon granulated sugar
1 1/2 teaspoons cornstarch
1 tablespoon fresh ginger, 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
2 teaspoons canola oil
2 cups snow peas, cut in half lengthwise
6 green onions, sliced thin
1/2 pound spaghetti noodles, cooked
1 tablespoon sesame oil
1/2 cup roasted peanuts, shelled
- In small bowl, mix together sugar, cornstarch, ginger, 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 canola oil. Add chicken and sauté for about 5 minutes, or until chicken is cooked through. Add reserved marinade and bring to a boil, stirring constantly. Cook 1 minute.
- Add snow peas, cook for additional minute. Add green onions, reserving 2 tablespoons for garnish. Stir to combine and remove from heat.
- In large bowl, combine hot spaghetti noodles, remaining 2 tablespoons soy sauce and sesame oil. Stir to blend. Add chicken mixture and peanuts; mix well. Divide among plates; sprinkle with reserved green onions.
Makes 4 servings.
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