Chicken & Vegetables in Thai Peanut Sauce
Makes: 4 servings
1/2 lb spaghetti, lo mein noodles, or ramen noodles
1 boneless skinless chicken breast, cut into 1/2" cubes
1 cup chopped carrots
1 cup chopped celery
1/2 medium onion, cut into 1/2" dice
8 scallions
2 tbsp canola oil or vegetable oil
2 cloves garlic, very finely minced (or 1/2 tsp garlic powder)
1 tsp fresh grated ginger (or 1/2 tsp dried, ground ginger)
3/4 cup hot water
1/3 cup creamy peanut butter
1/4 cup soy sauce
- Cook the spaghetti until al dente, about 9 - 10 minutes. Make sure to salt the water well.
- Strain the pasta.
- While the pasta is cooking, cut the chicken into 1/2" cubes.
- Chop the carrots, celery, and onions. Set aside.
- Slice the scallions, add the white part to the carrots, celery, and onions; set aside the green tops for garnish.
- Heat the oil in a skillet over medium high. Add the carrots, celery, and onion mixture. Cook for about 3 minutes until the vegetables just start to soften.
- Add the chicken to the skillet and continue cooking for 5 - 6 minutes until the vegetables are cooked and the chicken is cooked through and no longer pink. Remove from the heat.
- Make the sauce by combining the garlic, ginger, water, peanut butter, and soy sauce. It's true that you can use powdered garlic and ginger, but I highly recommend using fresh. There's just nothing like fresh ginger. Whisk the ingredients together - the sauce will have a lumpy texture at first, just keep whisking and it will smooth out.
- Add the sauce to the hot chicken and vegetables. Add the pasta then toss it all together.
- Garnish with the green scallion tops.
If you want to make the sauce a little spicy, you could add some Sriracha sauce.
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