Saturday, April 2, 2011

Warm Peanut, Chicken & Broccoli Noodles

When I want Chinese I make this recipe. It's so good and a lot cheaper & healthier than the take-out version. Add my broccoli recipe, sugar snap or snow peas and cooked sliced carrots or shredded carrots. Then add some cooked sliced chicken.

Warm Peanut, Chicken & Broccoli Noodles with Broccoli
8 oz. Spaghetti or Vermicelli
1/2 cup vegetable broth or chicken broth
1 tsp. sugar
1/2 cup creamy peanut butter
2 tablespoons tamari or soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 cup each snow peas, and carrots
2 cups cooked chicken, sliced thinly and cut in pieces

First, make the broccoli then set aside covered. (Note: You can add carrots & snap peas to garlic broccoli recipe all at once and saute, just double the sauce.)
For the Broccoli

1. If using chicken: Sautee chicken in 3 tbsp. oilve oil (pound out so chicken is very thin). When chicken is cooked through, slice into thin strips then slice strips in 1/2.
2. Cook the noodles in a pot of boiling salted water until tender yet slightly firm in the center, about 8 minutes.

3. Meanwhile, mix the broth and sugar in a small saucepan and stir over medium heat until hot and the sugar dissolves. Pour into a medium bowl and whisk in the peanut butter, tamari, or soy sauce, vinegar, and oil.

4. Drain the noodles and add to the bowl. Mix in broccoli, veggies and chicken strips.

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