June 17, 2010

Thai Chicken Noodle Sauté

Another museum-worthy BlB photo!

If you are keeping count, this is the 4th Relish recipe I have made. This one was spectacular! MM said it tasted like takeout, which I assume is a good thing because he cleared his plate. (Well, except for the red peppers, which apparently he doesn't like. I suppose I deserve the bad housewife award seeing as I mentioned in this post that he doesn't like red bell peppers and have already managed to forget that. Whoops!)

Thai Chicken Noodle Sauté
Adapted from Relish
Serves 2-3

1/2 cup chicken stock
3 tablespoons creamy peanut butter
2 tablespoons honey
3 tablespoons low sodium soy sauce
1 tablespoon fresh ginger, minced
1 teaspoon garlic, minced (has anyone else noticed that every single Relish recipe has garlic in it?)

2 boneless, skinless chicken breasts, cut into strips
1/8 cup vegetable oil
5 ounces linguine (I used spaghetti because that is what I had on hand)
1 red bell pepper, cored and sliced
1/4 white onion, sliced
1/8 cup dry roasted peanuts, crushed (I forgot to buy these)
1 lime, cut into wedges

1. Combine chicken broth, peanut butter, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.
2. Bring a large pot of boiling water to a boil and cook the pasta until it is al dente. Season the chicken with salt and pepper. In a large skillet, sauté the chicken in vegetable oil.
3. After the chicken is cooked, transfer to a plate and tent with foil to keep warm. Add the bell peppers and onions to the skillet (add more oil if needed) and sauté until softened, but still slightly crisp.
4. Add the chicken back to the skillet and reduce the heat. Add the cooked pasta to the skillet and toss to combine. Add the peanut sauce to the skillet and toss again. Garnish with peanuts and lime.

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