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Tuesday, March 12, 2019

Asian Peanut Noodles with Chicken

News Flash - I am absolutely in love with Skinnytaste - I won't lie.  It's a web site full of skinny recipes, not to mention skinny tips, that totally makes me drool while I am reading every new recipe that is uploaded.  Gina is amazing.  So if you haven't been to her site, pop on over as I am sure that you will absolutely love it.

This recipe is a Skinnytaste recipe.  One I had actually had my eye on for awhile.  Who am I kidding I want to cook everything from Skinny Taste.

Seriously though what could go wrong to tantalise the taste buds with chicken, noodles and vegetables enveloped in a spicy, crunchy, sweet and salty thick peanut sauce that was absolutely to die for.  Whilst there was a little modification from the recipe trying to make this Gluten Free friendly I don't think I have changed it a great deal.  I did omit one step as I knew my rice noodles wouldn't handle being tossed in the sauce so I just plated them up and layered the rest of the dish on top.  I originally thought I would use Korean Sweet Potato Noodles but I seriously did something wrong with them and they ended up in the bin.  

Overall this dish was enjoyed by all.  Garnished with chopped peanuts and coriander with lime wedges to enable you to add extra flavour it was definitely a winner.

Asian Peanut Chicken with Noodles
(Recipe adapted from Skinny Taste)

Serves: 6
SmartPoints per Serve: 9

For the Peanut Sauce:
1 cup reduced sodium chicken stock
5 tablespoons Mathers peanut butter
1 tablespoon Sriracha chili sauce
2 tablespoons honey
2 tablespoons gluten free soy sauce
1 tablespoon freshly grated ginger
2 cloves garlic, minced

For the chicken:
500 grams chicken breast, cut into thin strips
1 tablespoon Sriracha chili sauce (more or less to taste)
juice of 1/2 lime
4 cloves garlic, crushed
1 tablespoon fresh ginger, grated
1 tablespoon gluten free soy sauce
1/2 tablespoon sesame oil
200 grams rice noodles
4 spring onions, chopped
1 -1/4 cups shredded carrots
1- 1/4 cups cup shredded broccoli slaw
1 cup bean bean sprouts
2 tablespoons chopped peanuts
1 lime, sliced into wedges
coriander for garnish (if desired)

Combine 1 cup chicken stock, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.

Boil water for the noodles cook pasta according to package instructions.

Meanwhile season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.

Heat a large frying pan or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.

Once the noodles are cooked, drain and toss with peanut sauce (add additional chicken stock if needed to loosen the sauce).Add chicken to the noodles and toss to combine.

To the same wok add 2 cloves crushed garlic, spring onions, carrots, broccoli slaw, bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.

Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don’t push them aside!) and garnish with coriander, peanuts and lime wedges.

OR (as I did):

Drain noodles and spread over serving platter.

Add cooked chicken to the peanut sauce and toss to combine (add additional chicken stock if needed to loosen the sauce).

To the same wok add 2 cloves crushed garlic, spring onions, carrots, broccoli slaw, bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.

Add chicken mixture to vegetables and stir well to completely combine.

Once warmed through, place chicken mixture on top of noodles.  Garnish with coriander, chopped peanuts and lime wedges.

(Click here for a printable version of this recipe)


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