Tuesday, December 27, 2011

Thai Peanut Chicken and Noodles

This was a very easy and simple dish. Plus it was delicious! I'll definitely be making this again!

Thai Peanut Chicken and Noodles-adapted from Pillsbury
Total Time: 30 Minutes
Serves 5
  • 2 3/4 cups fine egg noodles, cooked and kept warm
  • 1/4 cup creamy peanut butter
  • 1/2 teaspoon finely chopped gingerroot
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 tablespoon vegetable oil
  • 2 cups small fresh broccoli florets
  • 1 1/2 cups sliced fresh mushrooms
  • 1 cup baby cut carrots, quartered lengthwise
  • 1 medium red bell pepper, cut into bite-size strips
  • 1 package (9 ounces) frozen diced cooked chicken, thawed
In a small bowl, beat peanut butter, gingerroot, pepper flakes, and two tablespoons of the soy sauce with whisk until blended. Gradually beat in remaining 2 tablespoons soy sauce and the water until smooth. Set aside.

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook broccoli, mushrooms, carrots and bell pepper in oil 4 to 6 minutes, stirring occasionally, until crisp tender. Add chicken; cook and stir until hot. Reduce heat to medium. Stir pean ut butter mixture into mixture in skillet. Stir in noodles until coated. Cook and stir until hot.

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