Thanks so much for the nice response to my giveaway, everyone! What nice comments and questions. I'll get back to you on the answers to your queries--that will be fun.
Continuing with my "recipe favorites" series (recipes to coax me out of my cooking rut) here is a yummy peanut noodles dish that is quick and tasty. Nutritious, too. Plus, it is super family friendly. Everyone likes this, even the little boys (maybe especially the little boys. I remember one round of Rainer's chemo when he wanted to eat tons of this). Faith and I have big plans to make this vegetarian by frying up some tofu cubes until they are nice and golden and subbing those in for the chicken. We've also contemplated increasing the amount of noodles (because we tend to get left at the end with just meat and vegetables). I've posted this before, but life is repetitive, right? And so are our dinners sometimes (which, when you think about it, is actually quite homey and comforting).
Peanut Noodles with Shredded Chicken and Vegetables
1 lb. boneless, skinless chicken breasts
½ c. smooth natural peanut butter
2 T. reduced-sodium soy sauce
2 t. minced garlic
1 ½ t. chile-garlic sauce, or to taste
1 t. minced fresh ginger
8 ounces whole-wheat spaghetti
1 12-ounce bag fresh vegetable medley for stir-fry (broccoli, carrots, and snow peas) [or just buy some broccoli, snow peas and carrots and cut them up, which is what we did last time, although that pre-cut bag can be very handy . . .]
1. Put a large pot of water on to boil for cooking pasta.
2. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables, and chicken; toss well to coat. Serve warm or chilled.
The giveaway is still open, until Sunday night, so feel free to enter (only once, of course;).