RICE NOODLES WITH PEANUT SAUCE, CHICKEN, AND SNAP PEAS
This simple noodle bowl comes together quickly, thanks to a delicious and easy make-ahead [peanut sauce](http://www.epicurious.com/recipes/food/views/kid-friendly-peanut-sauce). The combination of roast chicken, carrots, snap peas, and cucumbers offers a refreshing yet satisfying dinner, but feel free to use whatever vegetables you'd like. Roast the chicken ahead of time to get dinner on the table even faster.
Provided by Katherine Sacks
Categories Back to School Dinner Noodle Chicken Sugar Snap Pea Cucumber Peanut Kid-Friendly Lime Juice Cilantro Small Plates
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Stir oil, cumin, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15-17 minutes. Transfer chicken to a cutting board and thinly slice.
- Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Cut remaining lime into wedges. Whisk peanut sauce, lime juice, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl.
- Cook noodles according to package directions. Drain. Transfer noodles to another large bowl. Add 1 1/2 cups peanut sauce mixture, 1/3 cup cilantro, and 1/3 cup peanuts and toss to combine. Divide noodle mixture among bowls.
- Transfer sliced chicken to same large bowl and toss with 2 Tbsp. peanut sauce mixture; arrange in a section over noodles. Toss cucumbers and 2 Tbsp. peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss carrot and 1/4 cup peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss snap peas and 2 Tbsp. peanut sauce mixture in same bowl; arrange in another section over noodles. Serve remaining sauce mixture alongside or reserve for another use. Top bowls with remaining cilantro and peanuts and serve with lime wedges alongside.
- Do Ahead
- Sauce can be made 2 weeks ahead; transfer to an airtight container and chill. Chicken can be cooked 4 days ahead; cover and chill.
AROMATIC NOODLES WITH LIME PEANUT SAUCE
Provided by Ellie Krieger
Categories main-dish
Time 45m
Yield 6 servings (1 serving: 1c pasta, 1c veg., 2.5tbs sauce)
Number Of Ingredients 14
Steps:
- Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.
- Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
- Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.
PEANUT SESAME CHICKEN WINGS
Finger licking wings without the mess! Line your baking pan with nonstick foil for these delicious chicken wings that lift right off the pan without sticking. When you're done, just toss the foil for a quick and easy cleanup.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat broiler. Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil*. Set pan aside.
- Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Put wing pieces into a large bowl set aside.
- Combine the peanut butter, water, lime juice, soy sauce, honey, sesame oil, ginger, and garlic in a food processor or a blender. Cover and process or blend until smooth. Remove 1/3 cup of the sauce add it to the chicken wings and stir to coat evenly. Add the cilantro to the remaining sauce in the food processor or blender and process or blend until combined. Set aside. Arrange chicken pieces in a single layer in prepared pan.
- Broil wings 4 to 5 inches from the heat for 10 minutes. Turn wings. Broil about 10 minutes more or until tender and brown. Drain off fat.
- Place wings on a platter to serve, sprinkle with sesame seeds, and serve with the reserved peanut sauce.
Nutrition Facts : Calories 156 calories, Carbohydrate 6.5 g, Cholesterol 15.6 mg, Fat 10.8 g, Fiber 1.2 g, Protein 10.1 g, SaturatedFat 2.3 g, Sodium 224.6 mg, Sugar 3.8 g
LEMON CHICKEN FETTUCCINE WITH SNOW PEAS
Make and share this Lemon Chicken Fettuccine With Snow Peas recipe from Food.com.
Provided by loof751
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into 1" pieces. Mince the garlic.
- Cook pasta according to package directions. Drain and keep warm.
- Heat oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring frequently, for about 5 minutes until browned. Reduce heat to medium.
- In a bowl, whisk together the broth, lemon juice, cornstarch, salt and pepper. Add to chicken in skillet. Heat to boiling; reduce heat and simmer about 2 minutes, until thickened, stirring frequently.
- Add snow peas and cook 3 minutes longer.
- Toss hot pasta with sauce and garnish with parsley.
CHICKEN AND SNOW PEAS
A simple,tasty, and quick version of a popular Chinese Style recipe.
Provided by REBECCAROD
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
- Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
- Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 17.3 g, Cholesterol 92.2 mg, Fat 10.3 g, Fiber 3.8 g, Protein 37.6 g, SaturatedFat 2.2 g, Sodium 540.9 mg, Sugar 4.4 g
PEANUT CHICKEN LINGUINE WITH SNOW PEAS & CUCUMBER
Kids will like this Asian-inspired noodle dish--after all, the sauce is made with peanut butter--but the combination of cooked and raw vegetables is refreshing and satisfying enough to please all ages. This is a terrific dish for leftover chicken. Serve immediately after tossing it with the peanut mixture; the sauce gets thick if...
Provided by J. White Harris
Categories Pasta
Time 30m
Number Of Ingredients 16
Steps:
- 1. In a blender or food processor, combine the garlic, soy sauce, peanut butter, chicken broth, lime juice, red-pepper flakes, and 1/2 teaspoon of the salt. Puree until smooth.
- 2. In a large pot of boiling, salted water, cook the linguine until almost done, about 9 minutes.
- 3. Stir in the snow peas and bean sprouts and cook until the vegetables and pasta are just done, about 3 minutes more. Drain and return to pot.
- 4. Mix in the cooked chicken; mix and heat for 1 minute more. Turn off heat.
- 5. Toss with the peanut sauce, the remaining 1/4 teaspoon salt, the scallions, cucumber, and 1/3 cup of the peanuts. Serve with the remaining peanuts sprinkled over the top. Note: Use an English (hothouse) cucumber, which is almost completely seedless.
LINGUINE WITH CHICKEN AND PEANUT SAUCE
Make and share this Linguine with Chicken and Peanut Sauce recipe from Food.com.
Provided by LainieBug
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions, preferably al dente (firm to the bite).
- Drain; keep warm.
- For sauce, in a medium mixing bowl, stir together chicken broth, wine or water, soy sauce, cornstarch and red pepper.
- Stir in peanut butter until smooth.
- Set aside.
- Rinse chicken; pat dry with paper towels.
- Cut into 1-inch pieces.
- Set aside.
- In a wok or large skillet heat the oil over medium-high heat.
- (Add more oil as necessary during cooking.) Add onion, garlic and ginger to hot oil; stir-fry for 2-3 minutes or until onion is crisp-tender.
- Remove onion mixture from wok.
- Add the chicken to the wok.
- Stir-fry about 3 minutes or until chicken is tender and no longer pink.
- Push the chicken from the center of the wok.
- Stir sauce; add to center of the wok.
- cook and stir until thickened and bubbly.
- Cook and stir for 2 minutes more.
- Return onion mixture to wok; stir all ingredients together.
- Arrange pasta on individual plates or a serving platter.
- Spoon the chicken mixture over pasta.
- Sprinkle with green onions.
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- Cook rice noodles according to package directions, drain, place in a large bowl; set aside. Tip – After the noodles are in the bowl, drizzle a small amount of sesame oil over them to prevent them from sticking and clumping together.
- To a medium bowl add the peanut butter, sesame oil, apple cider vinegar, ginger, salt, pepper, optional cayenne, and whisk to combine until smooth and incorporated. Taste, check for seasoning and flavor balance, and make any necessary adjustments (i.e. more honey, more peanut butter, more salt, more sesame oil, etc.); set aside.
- To a large skillet, add the olive oil, chicken, evenly season with salt and pepper, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
- Add about 1/4 cup of the peanut sauce to the skillet with chicken, using caution because it will bubble up. Allow it to bubble for about 45 to 60 seconds, stirring intermittently to coat all pieces of chicken evenly. Transfer the chicken including the sauce from the skillet into the bowl with noodles and toss to combine.
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Cuisine ChineseCategory Dinner, Lunch, Main Dish, Side DishServings 4Estimated Reading Time 1 min
- In a blender or food processor, combine the garlic, soy sauce, peanut butter, chicken broth, lime juice, red-pepper flakes, and 1/2 teaspoon of the salt.
- Puree until smooth. In a large pot of boiling, salted water, cook the linguine until almost done, about 9 minutes.
- Stir in the snow peas and bean sprouts and cook until the vegetables and pasta are just done, about 3 minutes more.
- Drain and toss with the peanut sauce, the remaining 1/4 teaspoon salt, the scallions, cucumber, and 1/3 cup of the peanuts.
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- In a blender or food processor, combine the garlic, soy sauce, peanut butter, chicken broth, lime juice, red pepper flakes, and ½ teaspoon of salt.
- Stir in the snow peas and bean sprouts and cook for about 3 minutes more until the vegetables and pasta are just done.
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