30 December 2007
Spicy Peanut Chicken and Vegetables
I used the sauce from a cold chicken salad recipe and turned it into a hot chicken... not salad. Here's the recipe (for one):
Whisk together, taste, adjust as necessary to taste, and set aside:
- juice of half a lime and an equal amount of soy sauce
- a few drops of sesame oil
- a few drops of hot sauce
- 1 tbsp peanut butter (if you have the unsweetened stuff, you'll need to add a tsp or so of honey or something else sweet)
Next, cook about 30 grams of rice vermicelli and fry up half a chicken breast (use oil or spray if necessary). Set aside. Sauté a big handful of green/wax beans and baby carrots until tender-crisp. (Or use a frozen mix and cook until just heated through.) Add chicken back to the pan; stir together. Remove from the heat. Pour dressing over all and toss to coat. Serve over noodles or stir noodles into the veg/chicken mix. Top with about a tbsp of chopped peanuts and serve.
I think this would be really nice with cilantro in it as well, though I didn't try that. I think the freshness of the cilantro would perk it up a little, though I did think it was pretty good as is.