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I seldom make this according to the recipe, which is rather summery. I like to cut up the chicken and saute it in peanut oil instead of poaching, and add more vegetables for the last few minutes. It is very good cold as leftovers.
INGREDIENTS
1 carrot, peeled
1/3 c peanut butter
2 Tbsp honey
1 Tbsp chopped peeled fresh ginger
1 Tbsp low-sodium soy sauce
1-2 tsp crushed red pepper
1 garlic clove, minced
1/3 c chicken broth
1 2/3 c chicken broth (for poaching)
1 lb skinless, boneless chicken breast
5 c cooked soba or other noodles
6 Tbsp sliced green onions
6 Tbsp chopped, unsalted, dry-roasted peanuts
INSTRUCTIONS
- Shave the carrot with a vegetable peeler into thin strips.
- Combine the peanut butter through garlic, plus 1/3 c of the chicken broth in a small bowl and whisk until smooth. Add 1/3 c of the chicken broth.
- Simmer the chicken in the broth until done; set aside and allow to cool. Cut or shred into bite-sized pieces.
- Combine carrot, noodles, sauce and chicken in a large bowl. Toss to coat.
- Sprinkle with green onions and peanuts.
Serves 6.
REFERENCE
Cooking Light, issue unknown
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Except where noted, all material on this site is © 2003 Rebecca J. Stevenson
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