Thursday, April 22, 2010

Peanut Chicken Bowl

Attention all peanut-butter-lovers out there (yes, I'm pointing at Mark)! I found this on Recipe Girl and it is really good. I used frozen broccoli (thawed), sweet red pepper and carrots. I left out the crushed red pepper.

Two 3-ounce packages Oriental- flavored ramen noodles
3 cups cut up vegetables, such as broccoli florets, red pepper strips, halved pea pods and/or thinly sliced carrots
1¼ cups water
¼ cup peanut butter
¼ cup soy sauce
2 Tbs packed brown sugar
1 Tbs cornstarch
½ tsp crushed red pepper
2 cups chopped cooked chicken
8 ounce can sliced water chestnuts, drained
8 ounce can bamboo shoots, drained
¼ cup chopped peanuts
¼ cup sliced green onions

1. Set aside 1 seasoning packet from noodles to use in recipe; store remaining packet for another use. In a large saucepan bring 2 quarts water to boiling. Break up noodles slightly and add to water along with cut-up vegetables. Return to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Drain and return to saucepan.

2. Meanwhile, for sauce, in a medium saucepan whisk together the 1¼ cups water, peanut butter, soy sauce, brown sugar, cornstarch, crushed red pepper, and seasoning packet. Whisk until smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Add chicken, water chestnuts, and bamboo shoots to sauce; heat through. Add to noodle mixture in saucepan. Toss to combine. Top with peanuts and green onions.

Servings: 4

1 comment:

  1. Liz, you are right we like anything peanut butter! This actually looks like a version of a Thai noodle stir-fry, not unlike pad thai! I am excited to try it.