Friday, October 8, 2010

Spicy Chicken Peanut Noodles

I saw this recipe on Tasty Kitchen a long time ago and have always thought it looked delicious.  I have wanted to try it, but the long list of ingredients deterred me (even though the recipe says not to be).  After I realized that, yes it was a long list, but most of the ingredients I had on hand on almost any given week - I decided to give it a shot. She also said that sometimes she uses rotisserie chicken if running short on time - that sold me, since I often use that same short cut. 

Last week I finally made it, and not only was it just as delicious as I expected it was really quick to make! Once I got all the ingredients out, it probably only took me about 30 minutes, and I think I could probably make it faster once I get the hang of what things need to be done first - I always seem to be a bit clumsy the first time through a recipe, especially one with a big list of ingredients.  I didn't end up using rotisserie chicken this time, but I will definitely keep it in mind for next time!  It was really good, and I will definitely be making this again soon!

Spicy Chicken Peanut Noodles
From: gitskt via Tasty Kitchen

4 whole Boneless, Skinless Chicken Breast
8 ounces, weight Dry Spaghetti (I used wheat angel hair)
¼ cups Dry Roasted Peanuts, Chopped (for Garnish)

1 Tablespoon Soy Sauce
1 Tablespoon Brown Sugar
1 Tablespoon Peanut Oil
½ teaspoons Kosher Salt

½ cups Chicken Broth
¼ cups Creamy Peanut Butter
2 Tablespoons Brown Sugar
2 Tablespoons Rice Vinegar
2 Tablespoons Fresh Lime Juice
1 Tablespoon Soy Sauce
1 Tablespoon Fresh Ginger, Minced
1 Tablespoon Chili Garlic Sauce
½ cups Fresh Cilantro, Minced

1 cup Cucumber, Seeded, Diced
½ cups Scallions, Thinly Sliced
¼ cups Red Bell Pepper, Diced
3 Tablespoons Rice Vinegar
1 Tablespoon Sugar
1 teaspoon Crushed Red Pepper Flakes
½ Tablespoons Kosher Salt


1. Prepare the cucumber sambal by tossing together the sambal ingredients. Set aside till serving. Bring a large pot of salted water to a boil for the spaghetti.

2. Preheat grill to medium-high.

3. Combine the marinade ingredients in a bowl. Toss with chicken and grill for 3-4 minutes per side, or until cooked through. Remove chicken from grill (or grill pan), and tent with foil while preparing the other ingredients.

4. Cook the pasta according to the package; drain and return to the pot. Meanwhile, prepare peanut sauce. Heat broth, peanut butter, brown sugar, vinegar, lime juice, soy sauce, ginger, and chili garlic sauce in a saucepan over medium heat to combine. Bring to a simmer and cook for 1-2 minutes.

5.  Take off heat, stir in cilantro and salt, then pour sauce over pasta and toss to coat.

6. Top each chicken breast with pasta and cucumber sambal. Garnish with peanuts.

1 comment:

Ashley's Cooking Adventures said...

This looks so healthy and fresh! Makes me hungry. :)


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