Thursday, January 14, 2010

Spicy Peanut Noodles with Chicken

In efforts to save money this year, I've decided to cook at home more often. I have loads of recipes from books and magazines so I'm taking on the task of converting the best ones into gluten-free meals.

Last night, we cooked the following recipe. It's a good mix of protein and grains. A little creamy for comfort in the winter weathers, but the hint of lime gives it a crisp aftertaste. Ernie said it was 'loaded with flavor' from the peanut, lime, chili and peppers.

Spicy Peanut Noodles with Chicken
Prep: 15 min Cook: 18 min

Pasta:
8 oz uncooked quinoa noodles
1-lb chicken tenderloin, trimmed and cubed
½ teaspoon salt, divided
4 tablespoons cornstarch
3 teaspoons peanut oil
1 cup chopped red or yellow bell peppers
½ cup chopped green onions

Peanut Sauce:
1 cup fat-free, less-sodium chicken broth
1/3 cup creamy peanut butter
2 tablespoons fresh lime juice (about three small limes)
1 tablespoon honey
2 garlic cloves, minced
¼ teaspoon dark sesame oil
¼-1/2 teaspoon crushed red pepper
Toasted sesame seeds and sliced green onions as optional garnish

1. Cook pasta according to package directions. Drain and set aside.

2. Sprinkle chicken with ¼ teaspoon salt and dredge in cornstarch. Heat peanut oil in large nonstick skillet over medium-high heat. Add chicken and sauté until cooked thoroughly.

3. Combine pasta, chicken, bell pepper and onion in a large bowl

4. To prepare sauce, combine chicken broth, remaining ¼ teaspoon salt and next 6 ingredients (through crushed red pepper) in a small bowl, stirring with a whisk until blended. Pour over pasta and chicken mixture, tossing to coat.

5. Sprinkle with sesame seeds and green onions if desired.

Yield: 4 servings



Some notes:

  • We found it helpful to heat the sauce so it didn’t cool down the chicken and pasta. It also helped with mixing the ingredients together, particularly the peanut butter.
  • Ernie also liked the sauce/chicken mixture over rice rather than pasta, so you can substitute white or brown rice for the pasta.
  • Use organic peanut butter.
  • Opt for agave nectar in place of honey.

Original Recipe modified from Health Magazine

3 comments:

E said...

You combined pork into the mixture but I thought we were using chicken!!! :)

Cindy said...

whoops. I fixed it. The original recipe had pork, but we prefer chicken so I modified the recipe but missed it in one spot. Thanks for the catch :)

Cindy said...

This post feels so Julie and Julia