Wednesday, March 24, 2010

Chicken and Vegetables in Thai Peanut Sauce


Tried this recipe out that I found on the Internet. Was pretty good, I tweaked it for my taste though!

Chicken and Vegetables in Thai Peanut Sauce

1 to 2 pounds chicken, cut into thin strips
vegetable or olive oil (to saute with)
2 Tablespoons Sriracha chili sauce (this stuff is way hot, so use less if you don't like things too spicy!) You can find this in the Chinese section of most grocery stores.
juice of 1 lime
3 cloves garlic, minced
1 Tablespoon fresh ginger, minced
3 to 4 shakes soy sauce
salt & pepper (to taste)
1 16 ounce package linguine noodles
** Peanut Sauce (see recipe below)
Chopped peanuts (for garnish)

The following are all to taste, add as much or little as you want (I did the ones listed below, then when I warmed up leftovers I steamed a package of stir fry veggies and added to the noodles, use what veggies you want)
-carrots, cut into thin strips
-broccoli florets, cut into bite sized pieces
-green onion
-bean sprouts (I used canned and added at the end of cooking and heated through)

In a large bowl stir together the chicken, sriracha chili sauce,lime, garlic, ginger, soy sauce, salt and pepper. Then Saute in oil, in large skillet until chicken is done. While chicken is cooking , prepare the linguine (to al dente) and make the peanut sauce. After the chicken is cooked, remove from the skillet and keep warm in bowl. Re-oil the skillet, add vegetables and saute until tender crisp. Add the chicken and the bean sprouts to the skillet, stir to heat, then cover and reduce heat to keep warm. Drain noodles and toss with a little olive oil to keep from drying out.
Now there are 2 ways to serve this: 1- mix the sauce with the noodles and TOP with the veggies and chicken OR 2. you can add the noodles and sauce to the skillet with the Chicken and veggies and toss until everything is well coated. Garnish with chopped peanuts.

Peanut Sauce:

1 cup chicken broth
6 Tablespoons creamy peanut butter
2-4 teaspoons Sriracha chili sauce (2 teaspoons is more mild, 4 is hot, I used 2)
3 Tablespoons honey
6 Tablespoons soy sauce
3 Tablespoons fresh minced ginger
4 to 5 cloves garlic, minced

Combine all the ingredients in a small saucepan. Cook over medium-low heat until sauce becomes smooth and well blended. Sauce will thicken a bit as it cooks.

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