Made it last night...
Chicken with Peanut Sauce
Gluten, Soy & Dairy Free
4 Free Range Chicken Breasts
1 package Rice Stick noodles
1-2 ts Olive Oil to cook the chicken in
1 1/2 cups creamy Peanut Butter (Sunbutter (Vegan, Gluten-Free, Soy-Free) amazon carries it . I originally had Jif, which is Gluten Free but not Soy Free...) There is also a product called Peanut BETTER they have a website you can order from directly and it's pretty yummy looking. (Gluten, Soy & Dairy free)
1/2 cup Coconut Milk
3 tb Water
3 tb fresh Lime Juice
3 tb Kosher salt
1 ts Hot Pepper Flakes
1 tb fresh Ginger Root, minced fine
3 cloves Garlic, pulverized, then minced
1/4 cup Fresh Cilantro, chopped
1/2 cup Baby Corn, drained then sliced in half down the middle
1/2 cup Bean Sprouts
1/2 cup Red Bell pepper, seeded, then julienned about 2" long pieces
Slice chicken in about 1" wide strips, salt & pepper and set aside.
In 12" skillet put olive oil and heat to medium, when it's hot put the chicken pieces in it.
Cook until chicken is no longer pink and there is nice color on it. Put lid on chicken to keep it warm while you prepare the sauce and cook the rice stick noodles.
In a large saucepot cook the rice stick noodles. While the noodles are cooking in a small saucepot add a little bit of olive oil, and heat to medium, and when it's hot add the red bell pepper, bean sprouts, baby corn and garlic. Cook about 5 minutes to soften the pepper.
Turn heat to low and add the coconut milk, lime juice and water. Stir to combine. Then add the remaining ingredients, stir well, then heat back up to medium, stirring often.
When noodles are done, drain, then add the pieces of cooked chicken and sauce and combine well.
Garnish with a cilantro leaf and lime wedge.
Serves 4.
Enjoy!!
lovelove
MMMMM
