GardeningCook Spicy Peanut Noodles with Chicken & Vegetables

[GardeningCook]

This is a lovely way to enjoy several spring vegetables in one dish. Enjoyed it just last night. Spiciness can be easily adjusted to taste.

GardeningCook Spicy Peanut Noodles with Chicken & Vegetables
(adapted from “Eating Well” magazine)

Makes between 2-4 servings depending on portion size. We usually end up with 2 dinner servings & a portion or two left over for a lunch. This can be served either warm or chilled.

1 pound boneless, skinless chicken breasts or tenders
Approx. ½ cup smooth peanut butter
Approx. 2 tablespoons soy sauce
Approx. 2 tablespoons (or to taste) chili-garlic sauce (the Huy Fong “rooster” brand is the best)
2-3 cloves garlic, peeled & minced or grated
Approx. 1”-2” piece of fresh ginger, peeled & minced or grated
½ pound linguini
Approx. 2 handfuls broccoli florets
1-2 carrots, peeled & cut into batons (or a small handful of bagged shredded carrots)
Approx. 2 handfuls snow peas
½ cucumber – peeled, seeded, & cut into batons

Fill pasta pot approx. 1/3 full of water & heat to a simmer. Add chicken breasts & poach for approx. 10 minutes. Add carrot batons & continue cooking for 5 minutes; add in broccoli florets & cook for another 3 minutes; add in snow peas & cook for 2 more minutes. Turn off heat & - reserving about a cup of the cooking liquid – drain in a colander & transfer chicken & vegetables to a plate or bowl. (Sometimes I save all of the cooking liquid to add to my dogs’ dinners) When cool enough to handle, shred chicken by hand into bite-size pieces.

Refill same pasta pot & cook pasta. When at the al dente stage, drain in colander.

Meanwhile, in a bowl, using a metal whisk or a fork, thoroughly blend peanut butter, soy sauce, chili-garlic sauce, garlic, & ginger. If mixture seems too thick, stir in a little reserved chicken-vegetable cooking liquid to reach desired consistency.

Transfer peanut sauce to empty pasta pot & fold in pasta, followed by chicken, cooked vegetables, & cucumber. Continue gentle folding until ingredients are evenly coated with sauce. Serve.

[shadylane]

Now that sounds good...when you cook meals, one tends to run out of ideas to blend through the week...I will have to give this a try. The family enjoys the spicy pick ingredients and those left behind but not forgotten half multi colored peppers, one carrot, and a half-a-this and thats will work great! Thanks for sharing gardening cook

[GardeningCook]

You're welcome!

And it's always easy enough for individuals to stir in a little more chili-garlic sauce to taste in their portions if they like things spicier (like I do!).

[shadylane]

Some of those sauces are enough to set one on fire, good idea to have it on the side.