Make It Monday: Thai Peanut Chicken and Noodles

I had this container of A Taste of Thai peanut noodles sitting on my counter for way too long. Last night I finally decided to open that bad boy up. I also wanted to make a chicken dish to go with it. Found this yummy one from a favorite recipe source: AllRecipes.com. A Thai peanut chicken dish (I would go a little lighter on the cayenne pepper…I find it easier to add a little bit more the next time than to have it too spicy. If you enjoy big spice, then go for it! I thought it was a bit spicy.) Oh, and I skipped the rice because I had the Thai noodles. The chicken was delish!

PS: If you are serving more than yourself or one extra person, get two boxes of the peanut noodles. It’s a smidge on the skimpy side portion wise.  A box only makes 1 1/2 cups cooked.

 

Peanut Chicken

Ingredients

  • 2 cups uncooked white rice
  • 4 cups water
  • 3 tablespoons soy sauce
  • 2 tablespoons creamy peanut butter
  • 2 teaspoons white wine vinegar
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves – cut into thin strips
  • 3 tablespoons chopped garlic
  • 1 1/2 tablespoons chopped fresh ginger root
  • 3/4 cup chopped green onions
  • 2 1/2 cups broccoli florets
  • 1/3 cup unsalted dry-roasted peanuts

Directions

  1. Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
  2. Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
  3. Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

Yum yummy yum-o

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