CHICKEN AND PEANUTS WITH NOODLES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 pound chicken tenders
  • 1 teaspoon granulated sugar
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon ginger, minced
  • 1/4 cup plus 2 tablespoons low sodium soy sauce - divided use
  • 1/4 teaspoon hot red pepper sauce
  • 3 cloves garlic, minced
  • 1/4 cup peanut butter
  • 1 tablespoon rice wine vinegar
  • 1 cup water
  • 2 teaspoons canola oil
  • 2 cups snow peas, cut in half lengthwise
  • 6 green onions, sliced thin
  • 1/2 pound spaghetti noodles, cooked
  • 1 tablespoon sesame oil
  • 1/2 cup roasted peanuts, shelled

Directions

  • In small bowl, mix together sugar, cornstarch, ginger, 1/4 cup soy sauce, hot pepper sauce, garlic, peanut butter, rice wine vinegar and water. Whisk until well blended. Pour mixture into a large, plastic zipper bag; add chicken tenders. Close and turn bag to coat the chicken. Refrigerate for at least one hour. Remove chicken from bag, reserving marinade.
  • 2. In large skillet or wok, heat canola oil. Add chicken and sauté for about 5 minutes, or until chicken is cooked through. Add reserved marinade and bring to a boil, stirring constantly. Cook 1 minute.
  • 3. Add snow peas, cook for additional minute. Add green onions, reserving 2 tablespoons for garnish. Stir to combine and remove from heat.
  • 4. In large bowl, combine hot spaghetti noodles, remaining 2 tablespoons soy sauce and sesame oil. Stir to blend. Add chicken mixture and peanuts; mix well. Divide among plates; sprinkle with reserved green onions.
  • Makes 4 servings.

Notes

Categories: Main Dish 

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