Stir-Fry Noodles With Chicken, Pean Recipe - Cooking Index
3/4 lb | 340g / 11oz | Spaghettini - or |
Egg noodles | ||
1 tablespoon | 15ml | Vegetable oil - approx |
1 lb | 454g / 16oz | Chicken breasts - thin strips |
Skinless | ||
2 | Garlic cloves - finely chop | |
1 tablespoon | 15ml | Gingerroot - chopped |
1/4 teaspoon | 1.3ml | Hot pepper flakes |
6 | Green onions - chopped | |
2 | Onions - slivered | |
2 | Sweet green peppers - cut in strips | |
1 | Sweet red pepper - in strips | |
1/4 cup | 36g / 1.3oz | Fresh coriander - chopped |
Parsley | ||
Peanut Sauce | ||
1/2 cup | 118ml | Warm water |
1/2 cup | 99g / 3.5oz | Peanut butter |
2 tablespoons | 30ml | Soy sauce |
2 tablespoons | 30ml | Rice vinegar |
1 tablespoon | 15ml | Frozen orange concentrate - thawed |
1 tablespoon | 15ml | Sesame oil |
Both the pasta and sauce can be made ahead, then you can just stir fry the whole dish together at the last moment. If you don't have a large wok, a large nonstick pan works well. Garnish platter with green beans and decorative kale.
In saucepan of boiling salted water, cook spaghettini for 8-10 minutes or until tender but firm; drain and rinse with cold water.
Drain again.
[Pasta can be tossed with 1 tb vegetable oil, covered and refrigerated for up to 12 hours.]
Peanut Sauce: Meanwhile, in bowl, whisk together water, peanut butter, soy sauce, vinegar, orange juice concentrate and sesame oil.
[Sauce can be covered and refrigerated for up to 12 hours.] Meanwhile, brush wok or large nonstick skillet with 1 tb oil; heat over medium-high heat until smoking. Stir-fry chicken until lightly browned. Add garlic, ginger, hot pepper flakes and onions; stir-fry for 3 minutes or until fragrant. Add slivered onions and sweet peppers; stir-fry for 5 minutes.
Add peanut sauce and bring to boil; reduce heat and simmer for 5 minutes, adding a little water if sauce thickens too much. Add spaghettini; cook, until steaming hot. sprinkle with coriander. Per Serving: about 505 calories, 32 g protein, 17 g fat, 57 g carbohydrate Dinner Menu:
Hot-and-Sour Shrimp Soup Sesame Chive Tortilla Triangles Stir fry Noodles with Chicken, Peanut-Orange Sauce [above] Exotic Green Salad Bananas in Caramel Sauce
Source:
Canadian Living magazine [Mar 95]
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