Peanut Chicken with Thai Rice Noodles
As seen in my article on @YorkRegion: RENATA’S TABLE: Add peanut chicken with Thai rice noodles to your summer menu
This fabulous recipe blends easily into your weekly cooking routine as it is quick and simple to make, the Thai rice noodles make it gluten free and best of all, it is ready in 45 minutes! Faster than ordering in take-out! This recipe doubles easily and is perfect for meal prep.
Thai Rice Noodles are naturally gluten free, low in sodium, are a rich source of selenium, moderate in calories and carbs, with a small amount of protein and fibre. They are a versatile noodle as they have a very mild taste and take on the flavours of the dish they are in, so lend perfectly to be included in dishes that include a protein, greens and a sauce for a balanced meal.
All-Natural Peanut Butter is a good source of plant-based protein, containing essential minerals and vitamins supporting immune health, digestion kidney function, heart health, strengthens nerve function and blood sugar management.
Broccoli is an antioxidant and anti-inflammatory, contains a multitude of heath benefiting vitamins and minerals, containing plant-based protein and fibre to help digestion and plant sterols to support strong immune system health, balance cholesterol levels and promote heart health.
Prep Time: 10 minutes / Cook Time: 35 minutes/ Servings: 4
Ingredients
Sauce:
4 Tablespoons Tamari or Soy Sauce
3 Tablespoons All-Natural Smooth Peanut Butter
2 Tablespoons Sweet Chili Sauce
1 Tablespoon Tomato Paste or Ketchup – optional
3 teaspoons Rice Vinegar
½ teaspoon Chili Powder
½ Cup Water
1 Cup Coconut Milk – optional if you wish the sauce to be creamy.
200gr Vermicelli Thai Rice Noodles
2 Tablespoons Olive Oil
6 Boneless, Skinless Chicken Thighs – trimmed of fat and cut into bite-sized pieces
4 Garlic Cloves - minced
1 Medium Cooking Onion – diced
2 teaspoons Ginger Root – grated or minced
2 Cups Broccoli Florets – fresh or frozen
1 Cup Frozen Peas – optional
1/3 Cup Peanuts – salted or unsalted
A Pinch of Herbed Seasoned Sea Salt or plain sea salt
Grinds of Fresh Black Pepper
2 Green Onions – sliced in small pieces for garnish
¼ Cup Finely Chopped Peanuts for garnish
1 Medium Lime – cut into wedges for garnish
How It’s Made
Sauce: Start by making the sauce. Mix all the sauce ingredients together except the water and coconut milk.
Noodles: Cook the Thai rice noodles. Rice noodles cook differently than wheat noodles - some brands suggest soaking only, some suggest boiling. You can follow the package instructions. I prefer to boil rice noodles and watch them carefully until they are softened and then drain them right away, rinsing them under cold water to avoid them sticking.
Prepare the chicken by cutting off as much of the visible fat as you can and chopping into bite-sized pieces.
To a wok or a large frying pan, over medium high heat, add the olive oil. When hot, add the chicken and stir until browned and no longer pink on the outside.
Add the onion, garlic and ginger, stir, and cook until the onion is softened,
Turn the heat down to medium, add the broccoli, stir and cook for 2 minutes.
Add the sauce and stir to mix it in, coating the ingredients in the pot. If it is too thick, add the water and stir to mix it in.
Add in the coconut milk if using, stir.
Add the peas (if using) and the peanuts in and stir to combine.
Season with a pinch of sea salt and generous grinds of fresh black pepper.
Turn the heat to medium-low, cover the pan and let simmer for 10 minutes. Watch that is sauce doesn’t become dry – add small amounts of water if needed. With a meat thermometer, poke a larger piece of chicken. It must read 165°F minimum to be done.
Reheat your cooked and rinsed rice noodles by rinsing them again, this time under hot water.
Serve this deliciousness by plating noodles first, then topping with the Peanut Chicken adding extra sauce from the pan or add the noodles into the pan and mix them into the sauce, plating it all sauce-mixed together.
Sprinkle some green onion and chopped peanuts on top and add a squeeze of lime juice.
Enjoy!
