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
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
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
- 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