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Fri Dinner: Stirfry Noodles With Chicken,Peanut Orange Sau
Ingredients
- 3/4 lb Spaghettini -- or possibly Egg noodles
- 1 Tbsp. Vegetable oil -- approx
- 1 lb Chicken breasts -- thin Strips Skinless
- 2 x Garlic cloves -- finely Chop
- 1 Tbsp. Gingerroot -- minced
- 1/4 tsp Warm pepper flakes
- 6 x Green onions -- minced
- 2 x Onions -- slivered
- 2 x Sweet green peppers -- cut In strips
- 1 x Sweet red pepper -- in Strips
- 1/4 c. Fresh coriander -- minced Parsley PEANUT SAUCE-----
- 1/2 c. Hot water
- 1/2 c. Peanut butter
- 2 Tbsp. Soy sauce
- 2 Tbsp. Rice vinegar
- 1 Tbsp. Frzn orange concentrate -- Thawed
- 1 Tbsp. Sesame oil
Directions
- Both the pasta and sauce can be made ahead, then you can just stirfry the whole dish together at the last moment. If you dont have a large wok, a large nonstick pan works well. Garnish platter with green beans and decorative kale.
- In saucepan of boiling salted water, cook spaghettini for 8-10 min or possibly till tender but hard; drain and rinse with cool water. Drain again.
- [Pasta can be tossed with 1 tb vegetable oil, covered and refrigerated for up to 12 hrs.] Peanut Sauce: Meanwhile, in bowl, whisk together water, peanut butter, soy sauce, vinegar, orange juice concentrate and sesame oil.
- [Sauce can be covered and refrigerated for up to 12 hrs.] Meanwhile, brush wok or possibly large nonstick skillet with 1 tb oil; heat over medium-high heat till smoking. Stir-fry chicken till lightly browned. Add in garlic, ginger, warm pepper flakes and onions; stir-fry for 3 min or possibly till fragrant. Add in slivered onions and sweet peppers; stir-fry for 5 min.
- Add in peanut sauce and bring to boil; reduce heat and simmer for 5 min, adding a little water if sauce thickenes too much. Addf spaghettini; cook, till steaming warm. sprinkle with coriander.
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