This dish is so. stinking. good. I’ve been making it for almost a year and am ashamed that it’s taken me this long to write about it. When we learned early last year that my middle son’s allergies would be keeping dairy, egg and gluten off the menu, I started trying more Asian recipes because they were typically conducive to our restrictive diet. This one was by far the best. The base of this recipe is the noodles (without the chicken). I’ve made it in the past topped with roasted shrimp and grilled chicken, but it would also be awesome as a vegetarian meal too. Tonight was my first attempt at this style of chicken and I loved it. Side note: I’m picky about chicken. I like grilled, I like roasted, I like boiled and shred… but I don’t like to cut up raw chicken and cook it because it typically gets too chewy. So I’ve long been perplexed about how the chicken at Asian restaurants is so tender. So I plopped some random phrase into Pinterest about how to get unchewy chicken for Asian recipes and wouldn’t you know there’s a technique: you “velvet” chicken. It’s really a thing. Well I tried it and it worked as advertised – delicious tender chicken pieces that went perfect with these noodles. So here you have it, my current favorite dinner for the fam (which, by the way, they all LOVE!) – hope you enjoy!
Simple Asian Peanut Noodles with Chicken
1 lb gluten free spaghetti noodles, cooked according to instructions
1/3 cup gluten free soy sauce
1/3 cup crunchy peanut butter – or more to taste (if you have creamy, just add chopped peanuts)
3 tbsp vegetable oil
2 tbsp honey
1 tbsp grated fresh ginger
2 tsp rice vinegar
2 cloves garlic, minced
6 scallions, sliced
1/3 cup chopped fresh cilantro
1 tbsp sesame seeds
1) While the pasta water is heating, add all ingredients (except pasta) in a small bowl (I used a 2 cup measuring cup). Stir well until ingredients are fully incorporated.
2) Pour over hot pasta. Add chicken (or other protein such as shrimp) – see below. Stir well until pasta is completely coated with the sauce.
1 1/3 lbs chicken breast, cut into thin slices
2 tbsp canola oil (divided)
1 tbsp cornstarch
2 tsp rice vinegar
1 large egg white
1/4 tsp salt
1) Whisk in 1 tbsp oil, cornstarch, vinegar, egg white and salt in a medium bowl. Add chicken and coat well. Place in the refrigerator to marinate for 30 minutes.
2) Place 1 to 2 inches of water in a sauté pan and heat on high to boil. Once rapidly boiling, place the chicken pieces one at a time. Once the pan returns to boil, boil the chicken for 1 more minute. Remove with a slotted spoon. Set aside and cover to keep warm.
This recipe makes enough for my family of 5 with a little leftover. We love edamame with this dish too!