If you are a reader of my blog it is no secret that I’m huge fan of Asian food. As I often do, I found myself craving Thai food. While searching for Thai recipes I discovered this recipe at theyummylife.com and it doesn’t disappoint. It is delicious, easy to pull together and I can use my fresh snow peas from the garden. I do like her suggestion of making extra sauce and freezing it! Enjoy!
Ingredients
- 1/2 lb. rice noodles, cooked
- 2-3 chicken breasts, thinly sliced across the grain into bite-sized pieces (shrimp is good, too)
- 6-7 cups (approx.) cut veggies of your choice (I like 1 c. carrots, 1-1/2 c. snow peas, 2 c. mushrooms, 3/4 c. red pepper, 1 c. baby bok choy, 3/4 c. green onions)
- 1-2 tablespoons canola oil
- 1/4 c. (or more) chicken broth (use water for vegetarian version)
- 1/4 c. soy sauce
- 1 c. peanut sauce (recipe below)
- For garnish:
- Unsalted, roasted peanuts, chopped
- Cilantro, chopped
Directions
In large skillet or wok, stir fry chicken in 1-2 T. oil. Remove from pan.
Stir fry veggies in batches in same skillet (add more oil, if necessary). Remove from pan after each batch. For example, stir fry mushrooms & remove from pan; stir fry carrots and snow peas & remove from pan; stir fry red pepper, baby bok choy, green onions & remove from pan. Add chicken broth (or water) and soy sauce to skillet and stir to remove brown bits from bottom of pan. Add peanut sauce and whisk together. Add more chicken broth or peanut sauce, if necessary, to achieve a gravy consistency. Add cooked rice noodles, chicken and veggies; toss with tongs. Heat through and serve. If desired, garnish with chopped peanuts and cilantro; add crushed red pepper flakes for more heat.
Stir fry veggies in batches in same skillet (add more oil, if necessary). Remove from pan after each batch. For example, stir fry mushrooms & remove from pan; stir fry carrots and snow peas & remove from pan; stir fry red pepper, baby bok choy, green onions & remove from pan. Add chicken broth (or water) and soy sauce to skillet and stir to remove brown bits from bottom of pan. Add peanut sauce and whisk together. Add more chicken broth or peanut sauce, if necessary, to achieve a gravy consistency. Add cooked rice noodles, chicken and veggies; toss with tongs. Heat through and serve. If desired, garnish with chopped peanuts and cilantro; add crushed red pepper flakes for more heat.
Asian Peanut Sauce
Servings: Makes 1 cup
Ingredients
- 1/2 c. peanut butter
- 2 T. soy or tamari sauce
- 2 t. rice vinegar
- 1 t. toasted sesame oil
- 1/4 t. cayenne pepper (or more for additional heat)
- 1-1/2 t. grated ginger root
- 1 t. minced garlic
- 1 t. honey or sugar
- 1/2 c. water (or more)
Directions
Whisk together Peanut Sauce ingredients in sauce pan over med-low heat. Cook on low for 10 minutes.Toss with noodles, or serve as a condiment with satay, lettuce wraps, or raw veggies.
This recipe freezes well. Try making a double or triple batch of peanut sauce and freezing it in 1-cup portions for future use.
Source: TheYummyLife.com
Pasta Princess and More 