Asian Peanut Chicken with Noodles
Servings
2Serving size
2 ounces pasta with 3 ounces chicken and sauceThis recipe can easily be multiplied. This recipe makes fair leftovers if reheated gently. Leftovers, chilled, work well as a pasta salad.
Ingredients
| 2 Tbsp. Peanut butter, no salt added |
| 1/4 cup Coriander (cilantro) leaves, raw |
| 1/2 lime yields Lime juice, raw |
| 1 tsp. Lime zest (minced) |
| 4 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 2 Tbsp No salt added vegetable stock |
| 1/8 tsp. Red Pepper Flakes |
| 4 quart Water |
| 6 ounces Boneless, skinless chicken thighs |
| 1/2 cup Fresh edamame (frozen) |
| 4 ounce Brown rice noodles |
| 2 large Green onions (thinly sliced crosswise) |
| 2 Tbsp. Dry roasted peanuts (roughly chopped) |
| 1 small Carrots, raw (shredded) |
Instructions
Set aside.
Place 4 quarts water in large saucepan over high heat.
When water boils, reduce heat to medium until water is simmering.
Add chicken thighs and cook for 5 minutes.
Remove the chicken with tongs, leaving the water in the pot.
Place the chicken on a cutting board to rest.
Increase the heat under the water to high, and when the water returns to a boil, add the noodles.
Cook for 8-10 minutes, until noodles are just underdone. It is good to check about every minute for doneness.
Add the edamame and cook for another 1 minute. Stir gently.
Cut the chicken thighs into strips.
Remove 1/2 cup of the pasta water and reserve.
Drain the noodles and edamame, then return to the sauce pan.
Reduce heat to medium and add peanut sauce, chicken and green onions, then toss well. (Don't add onions if they are a GERD trigger for you).
If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until it reaches the desired consistency.
Serve topped with peanuts and shredded carrots.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I love one pot dishes and this one is super a simple and straight forward dish that’s easy to make.