Chicken noodles, peanut sauce
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Preparation: 20 min
Cooking: 15 min
Preparation: Stove
INGREDIENTS
12 oz (375 g) linguine or spaghetti
2 carrots, sliced on the bias
1 c. to tab (15 mL) vegetable oil
1 lb (500 g) boneless skinless chicken breasts, skin removed, cut into thin slices on the bias
1/2 cup (125 ml) peanut butter
1/2 cup (125 ml) hot water
2 c. in tab (30 ml) soy sauce
2 c. to tab (30 mL) rice vinegar or cider vinegar
2 garlic cloves, finely chopped
1/2 tsp. tsp (2 mL) ground ginger
1/2 tsp. tsp (2 mL) sesame oil
1 dash Tabasco sauce
4 green onions, chopped
2 c. to tab (30 mL) chopped fresh coriander
2 c. to tab (30 ml) chopped peanuts
PREPARATION
1. In a large pot of boiling salted water, cook pasta for 5 minutes. Add carrots and cook for 3 minutes or until the pasta and carrots al dente. Drain pasta and carrots, and put them in the pan (reserve 1/2 cup / 125 ml cooking water).
2. In a skillet, heat vegetable oil over medium-high heat. Add chicken and cook, stirring, for 5 minutes or until golden brown and no longer pink color inside. Add chicken to the pasta in the pan.
3. In a bowl, using a whisk, combine the peanut butter, hot water, soy sauce, rice vinegar, garlic, ginger, sesame oil and tabasco sauce. Pour peanut butter on pasta and chicken and stir to coat all ingredients (whether the pasta is not creamy enough, add some of the reserved cooking water if necessary). Sprinkle green onions, cilantro and peanuts. Serve immediately.
NUTRITIONAL VALUES
Fat: 26 g / serving - Carbohydrates: 77 g / serving
Calories: 721 / serving
