"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Breasts with Spicy Peanut Sauce and Asian Noodle Salad Recipe

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This recipe for Chicken Breasts with Spicy Peanut Sauce and Asian Noodle Salad, by , is from Kat's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Gold
Added: Thursday, March 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 boneless chicken breast halves
2 tbsp soy sauce
1 tbsp vegetable oil
1 tsp minced fresh ginger
Sauce:
6 tbsp peanut butter (not fresh - use Jif)
1/2 cup chicken broth
1 tbsp brown sugar
1 tbsp soy sauce
1 1/2 tsp minced fresh ginger
1 tsp chili paste with garlic
Asian Noodle salad:
12 oz fresh angel hair pasta
bunch of broccoli
4 tbsp oriental sesame oil
3 tbsp soy sauce
2 tbsp red wine vinegar
4-6 green onions, chopped

Directions:
Directions:
Place chicken in small baking pan. Pour soy sauce and oil over. Sprinkle with ginger, turn to coat. Let stand 20 minutes. Preheat oven to 450, roast until cooked through, about 20 minutes.
Meanwhile, prepare sauce: Combine peanut butter, broth, sugar, soy sauce, ginger and chili paste in small heavy saucepan. Simmer until smooth and slightly thickened, whisking frequently, about 2 minutes.
Prepare Noodle salad: Cook pasta in salted water until almost done, add broccoli and cook together until done. Drain, transfer to large bowl and add remaining ingredients, toss to coat.
Arrange chicken breasts on plates. Mound noodle salad alongside. Spoon sauce over all and sprinkle with chopped green onions,

Number Of Servings:
Number Of Servings:
2

 

 

 

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