The weather has been so beautiful lately, and I’ve been spending every moment I can in my garden.
There’s so much been going on at the Charmer. The deck is almost finished, the master bedroom remodel is in process, the kitchen is getting a cottage updo and the bathroom has two paint samples on it.
I feel like I’m going in 10 different directions at one time! I’ll be sharing posts on all the projects soon.
Last night I had a taste for Asian cuisine and decided to make Asian Peanut Noodles with Chicken.
It was a very satisfying meal, enjoy!
Asian Peanut Noodles with Chicken (a lightened up version
recipe by SkinnyTaste
A great combination of spicy, crunchy, sweet and salty and a lightened up version
14.5 oz fat free chicken broth
5 tbsp almond butter (or peanut butter
1 tbsp Sriracha chili sauce
2 tbsp honey
2 tbsp Tamari or regular soy sauce
1 tbsp freshly grated ginger
2 cloves garlic, minced
24 oz chicken boneless chicken thighs or breast, cut into thin strips
1 tbsp Sriracha chili sauce (more or less to taste)
juice of 1/2 lime
5 cloves garlic, crushed
1 tbsp fresh ginger, grated
1 tbsp Tamari (GF) or soy sauce
1/2 tbsp sesame oil
8 oz rice noodles
3/4 cup green onion, chopped
1 1/4 cups shredded carrots (or prepackaged)
1 1/4 cups cup shredded broccoli slaw
1 cup bean bean sprouts
2 tbsp chopped peanuts
1 lime, sliced
cilantro for garnish (optional)
Peanut sauce: Combine 1 cup chicken broth, 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.
Cook noodles according to package directions.
Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.
Heat a large skillet or wok until hot. Add oil and saute chicken on high heat until cooked through, about 4-5-minutes; remove from heat and set aside.
Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.
Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.
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 cilantro and lime wedges.