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1
Cut the chicken into bite-size pieces and place in a bowl.
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2
Peel the garlic, finely chop, and add to the bowl.
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3
Add the ginger, soy sauce, and chili paste to the bowl and stir until well coated.
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4
Cover and refrigerate for 30 minutes.
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5
Peel the onion, cut in half, and cut each half into 1/4-inch-thick slices.
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6
Bring a large saucepan of salted water to a boil.
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7
Add the rice noodles and cook for 8 to 10 minutes, until al dente.
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8
Drain the noodles in a colander and keep warm.
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9
Heat the oil in a large saute pan over medium-high heat.
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10
Add the brown sugar and stir until dissolved.
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11
Add the onion and cook, stirring occasionally, for 5 minutes.
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12
Remove the chicken pieces from the marinade (but dont discard the marinade), add to the pan, and cook, stirring frequently, for 5 minutes.
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13
Add the marinade and water to the pan and bring to a boil.
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14
Reduce to low heat and cook for 5 minutes.
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15
Add the peanut butter, stir until completely incorporated, and remove from the heat.
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16
Trim the green onions, discarding the ends, and cut the white and about 1 inch of the green parts into thin slices.
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17
Toss the chicken with noodles, garnish with the green onions, and serve immediately.
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18
Okay, this sounds like a complicated change, but its not.
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19
Mix the marinade ingredients in a bowl, but dont marinate anything.
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20
Follow the rest of the directions, skipping the part about cooking the chicken, and add 2 cups of broccoli with the marinade.
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21
Its easy and delicious.
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22
I love rice noodles in this recipe, but they can cost more than twice as much as regular pasta.
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23
If you cant get the rice noodles on sale, vermicelli is a fine substitute.
