This is from "Just Tell Me What to Eat" and I was surprised by the flavor as much as the kids. It had some good spice from the red pepper (I may have added a pinch more) and the cilantro added a really unique background to the peanut butter.
Here's the recipe:
Asian Peanut Chicken with Noodles
Servings = 2 | Serving size =2 ounces pasta with 3 ounces chicken and sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes good leftovers if reheated gently. Leftovers, chilled, work well as a pasta salad.
| 3 quarts | water |
| 3 Tbsp | smooth peanut butter |
| 1/4 cup | fresh cilantro leaves |
| 1/2 | lime (juiced) |
| 2 tsp | low-sodium soy sauce |
| 2 Tbsp | low sodium chicken or vegetable broth |
| 1/8 tsp | red pepper flakes |
| 6 ounces | boneless skinless chicken breast (sliced into strips) |
| 1/2 cup | frozen edamame (soybeans) |
| 4 ounces | whole wheat or gluten-free spaghetti |
| 1 small | carrot (shredded) |
| red onion (slivered; to taste) | |
| 2 Tbsp | dry roasted unsalted peanuts |
Place peanut butter, cilantro, lime juice, soy sauce, chicken stock, and red pepper flakes in a blender or mini chopper and puree until smooth. Set aside.
Preheat oven to 200°.
Place 3 quarts water in large saucepan over high heat. When water boils, reduce heat to medium until water is simmering. Add chicken strips and cook for five minutes. Remove the chicken with tongs, leaving the water in the pot, and place the plate in the preheated oven.
Increase the heat under the water to high, and when the water returns to a boil, add the whole wheat pasta. Cook for 8-10 minutes, until pasta is almost al dente. Add edamame and cook for another 1 minute.
Remove 1/2 cup of the pasta water and reserve. Drain the pasta and edamame, then return to sauce pan. Reduce heat to medium and add peanut sauce, chicken, and shredded carrots and 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. Top with peanuts and serve.
Preheat oven to 200°.
Place 3 quarts water in large saucepan over high heat. When water boils, reduce heat to medium until water is simmering. Add chicken strips and cook for five minutes. Remove the chicken with tongs, leaving the water in the pot, and place the plate in the preheated oven.
Increase the heat under the water to high, and when the water returns to a boil, add the whole wheat pasta. Cook for 8-10 minutes, until pasta is almost al dente. Add edamame and cook for another 1 minute.
Remove 1/2 cup of the pasta water and reserve. Drain the pasta and edamame, then return to sauce pan. Reduce heat to medium and add peanut sauce, chicken, and shredded carrots and 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. Top with peanuts and serve.
I left out the onion because no one would eat it anyway and I left out the edamame because Walmart didn't have it. I wasn't about to go to another store in 90+ degree heat with perishables left in the car. No way. The edamame would've been a first for all of us, so I guess it's good that we have the initial shock of a new meal out of the way. Next shopping trip, I'll be keeping an eye out for this elusive ingredient.
Today's report is good too!
Got in 30 minutes of walking AND I made it to a hundred 100-ups (See THIS post for more info on 100-ups). I did have to take a couple second break at around 70 and 90 though.
Breakfast: GrapeNuts w/2% milk
Snack: Trail Mix (Pack of Second Nature Naked Medley from a coworker)
Lunch: Leftover Skillet Tostadas from dinner
Snack: Cucumber w/1 TBS ranch
Dinner: Asian Peanut Chicken w/Noodles
Snack: Trail Mix (Pack of Second Nature Naked Medley from a coworker)
Lunch: Leftover Skillet Tostadas from dinner
Snack: Cucumber w/1 TBS ranch
Dinner: Asian Peanut Chicken w/Noodles
Have a great rest of your week!
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