Spicy Chicken in Peanut Sauce With Noodles Recipe

Name: Spicy Chicken in Peanut Sauce With Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs pork loin or 2 lbs chicken breasts or 2 lbs boneless beef top loin steaks; 2 lbs mixed vegetables (up to 4 vegetables, e.g carrots, mushroom, bok choy, broccoli, cauliflower, peppers, snow peas, cele); 4 -8 tablespoons all natural-style peanut butter (or no salt no sugar peanut butter); ½ cup stock (or a mix of stock and orange juice) or ½ cup orange juice (or a mix of stock and orange juice); 2 tablespoons cornstarch or 2 tablespoons flour; 1 (8 ounce) can coconut milk (preferred) or 1 (8 ounce) can tomato sauce or 1 (8 ounce) can plain yogurt; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 2 tablespoons rice wine vinegar; 2 tablespoons light soya sauce; 1 lb gluten-free broad rice noodles or 1 lb fettuccine or 1 lb linguine; 2 tablespoons cooking oil (peanut preferred); sesame oil (optional); 1 tablespoon lemon juice (optional); 1 -3 tablespoon of dried flaked chili peppers or 1 -3 tablespoon chili paste; 1 dash salt

Servings: persons

2 lbs pork loin or 2 lbs chicken breasts or 2 lbs boneless beef top loin steaks
2 lbs mixed vegetables (up to 4 vegetables, e.g carrots, mushroom, bok choy, broccoli, cauliflower, peppers, snow peas, cele)
4 -8 tablespoons all natural-style peanut butter (or no salt no sugar peanut butter)
½ cup stock (or a mix of stock and orange juice) or ½ cup orange juice (or a mix of stock and orange juice)
2 tablespoons cornstarch or 2 tablespoons flour
1 (8 ounce) can coconut milk (preferred) or 1 (8 ounce) can tomato sauce or 1 (8 ounce) can plain yogurt
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons rice wine vinegar
2 tablespoons light soya sauce
1 lb gluten-free broad rice noodles or 1 lb fettuccine or 1 lb linguine
2 tablespoons cooking oil (peanut preferred)
sesame oil (optional)
1 tablespoon lemon juice (optional)
1 -3 tablespoon of dried flaked chili peppers or 1 -3 tablespoon chili paste
1 dash salt

1
First mince garlic and ginger and put into a small bowl,.
2
then wash drain and chop vegetables into bite sized pieces and place in a bowl.
3
then trim all the fat off the meat and slice as thin as possible into bite sized pieces and place in a bowl (if you have the time (min 1/2 hour) you can put in a splash of soya sauce and rice wine vinegar as a marinade).
4
Dissolve corn starch in stock/OJ.
5
Place a wok or large cast iron frying pan on medium-high heat and a large pot of water with a dash of salt on high heat to boil.
6
When the frying pan is hot enough that water splashed in it dances around then pour in cooking oil and add garlic and ginger then stir for 1/2 minute.
7
Add meat and stir occasionally till browned.
8
Add vegetables and stir occasionally.
9
Meanwhile place noodles in boiling salted water, cook according to package instructions and drain when ready.
10
to the meat and vegetables add peanut butter, coconut milk, and corn starch/ stock mix and stir constantly till bubbly and thickened then reduce heat to min and stir occasionally.
11
Remove from heat and splash with soya sauce, rice wine vinegar, lemon juice, and sesame oil.
12
Toss with noodles and garnish with nut and green onions (if desired) and serve with soya sauce and a hot sauce on the side for those who desire.

1525

kcal

Calories

Fat

119

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 lbs pork loin or 2 lbs chicken breasts or 2 lbs boneless beef top loin steaks, 2 lbs mixed vegetables (up to 4 vegetables, e.g carrots, mushroom, bok choy, broccoli, cauliflower, peppers, snow peas, cele), 4 -8 tablespoons all natural-style peanut butter (or no salt no sugar peanut butter), ½ cup stock (or a mix of stock and orange juice) or ½ cup orange juice (or a mix of stock and orange juice), and more.

Yes, Spicy Chicken in Peanut Sauce With Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Chicken in Peanut Sauce With Noodles

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