Peanutty Chicken and Broccoli Pad Thai

13 01 2014

I was feeling the Asian influence tonight, and tried something new with this quick and deliciously spicy, chicken pad thai. The highlight here is on the sauce, offering a hybrid flavor between traditional pad thai and a peanut sauce, which intrigued me immediately. Most Asian recipes I’ve seen call for fish sauce, which isn’t an ingredient I have or think to buy. But this recipe didn’t need it, so I gave it a whirl – and good thing I did. YUM!

On top of being tasty, this is versatile…pick your protein (chicken, beef, shrimp, tofu), a veggie such as broccoli, whatever noodle you want/have along with toppings to garnish with, like nuts and herbs, and get to cooking!

Peanutty Chicken and Broccoli Pad Thai

Peanutty Chicken and Broccoli Pad Thai

The following makes 3-4 servings (adapted from Taylor Made):

  • 4 small boneless, skinless chicken breasts, sliced into thin, bite-sized pieces
  • Small head of broccoli, chopped into florets
  • 1 Tbsp olive oil
  • 1 Tbsp sesame oil
  • 6-8 ounces lo mein noodles (or rice noodles, whole wheat fettuccine, spaghetti squash)
  • 1/4 cup low-sodium soy sauce
  • 2 Tbsp Sriracha
  • 3 cloves of garlic, minced
  • 1 Tbsp honey
  • 2 Tbsp natural peanut butter (creamy or crunchy)
  • Juice of 1/2 a lime, plus lime wedges for garnish
  • 1/4 – 1/2 tsp red pepper flakes (optional for more heat)
  • 1/4 cup chopped peanuts or cashews
  • 1/4 – 1/2 cup chopped fresh cilantro or parsley
  • Green scallions, chopped for garnish

In a wok or large skillet, heat the olive and sesame oils over medium-high heat. Add the chicken and cook, tossing occasionally until cooked through.

Meanwhile, prepare noodles according to package directions. What I used only took 4 minutes to cook in boiling water. So after 2 minutes, I added the broccoli florets to the boiling water to quickly blanch along with the lo mein.

Prepare the sauce by whisking together the soy sauce, Sriracha, garlic, honey, peanut butter, juice of 1/2 a lime and red pepper flakes. Set aside.

When the chicken is cooked through, turn the heat to medium-low. Add the cooked noodles, broccoli and the sauce, toss to combine and let heat through for a couple of minutes.

To serve, divide among plates and top with chopped nuts, cilantro or parsley and lime wedges.

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