Monday, April 20, 2009

Peanut Chicken with Rice Noodles

I had a bunch of random ingredients in the fridge, and as I am practicing the whole "quit wasting food, you idiot" approach to cooking, I devised a nice little recipe in my head.

I've been craving Thai food lately, so the meal was going to take an Eastern route. To start, I brewed up a nice peanut sauce:

1 cup chicken broth
3 tablespoons peanut butter
2 tablespoons soy sauce (reduced sodium)
1 teaspoon sesame oil
fresh grated ginger (about an inch)
1 teaspoon chili oil (more or less, to your liking)(my liking is none)

Bring peanut sauce to a boil and then let it simmer. Now for the main ingredients!

1 package rice noodles (12 ounces)
3 cups shredded chicken (from a rotisserie chicken, if you'd like)
2 cups broccoli florets
2 cups edamame, shelled
2 green onions, chopped
4 ounces bean sprouts
crushed peanuts

Bring water to a boil for the rice noodles. Follow the directions for these, as they cook in just a few minutes. Drain and rinse with cold water. Set aside.

Next, cook broccoli florets in boiling water for a minute or less, depending on how crisp you'd like the broccoli. Cook shelled edamame in a separate pot fo boiling water. Chop up the cilantro and green onions.

Once the peanut sauce has reduced to a thickness of your liking, pour into a deep pan or wok. Add the cooked rice noodles, chicken, and vegetables. Toss together well. Add the chopped cilantro and mix in. Everything should be coated with the peanut sauce.

To serve, squeeze fresh lime juice over top and sprinkle with additional chopped cilantro and crushed peanuts.

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