Difference between revisions of "Peanut-Chicken Bowl"
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| + | ==Ingredients== | ||
2 3 oz packages Oriental-flavored ramen noodles | 2 3 oz packages Oriental-flavored ramen noodles | ||
3 cups cut-up vegetables, such as bloccoli florets, red sweet pepper strips, halved pea pods, and/or thinly sliced carrots | 3 cups cut-up vegetables, such as bloccoli florets, red sweet pepper strips, halved pea pods, and/or thinly sliced carrots | ||
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¼ cup sliced green onions | ¼ cup sliced green onions | ||
| + | ==Directions== | ||
# Set aside 1 seasoning packet from noodles to use in recipe; store remaining packet for another use. In a large saucepan bring 2 quarts of water to boiling. Break up noodles slightly and add to water along with cut-up vegetables. Return to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Drain and return to saucepan. | # Set aside 1 seasoning packet from noodles to use in recipe; store remaining packet for another use. In a large saucepan bring 2 quarts of water to boiling. Break up noodles slightly and add to water along with cut-up vegetables. Return to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Drain and return to saucepan. | ||
# Meanwhile, for sauce, in a medium saucepan whisk together the 1¼ cups water, peanut butter, soy sauce, brown sugar, cornstarch, crushed red pepper, and seasoning packet. Whisk until smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Add chicken, water chestnuts and bamboo shoots to sauce; heat through. Add to noodle misture in saucepan. Toss to combine. Top with peanuts and green onions. Serve immediately. | # Meanwhile, for sauce, in a medium saucepan whisk together the 1¼ cups water, peanut butter, soy sauce, brown sugar, cornstarch, crushed red pepper, and seasoning packet. Whisk until smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Add chicken, water chestnuts and bamboo shoots to sauce; heat through. Add to noodle misture in saucepan. Toss to combine. Top with peanuts and green onions. Serve immediately. | ||
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| + | ==Yield== | ||
| + | Makes 4 (1½-cup) servings | ||
Revision as of 14:38, 18 October 2012
Ingredients
2 3 oz packages Oriental-flavored ramen noodles 3 cups cut-up vegetables, such as bloccoli florets, red sweet pepper strips, halved pea pods, and/or thinly sliced carrots 1¼ cups water ¼ cup peanut better ¼ cup soy sauce 2 Tbsp packed brown sugar 1 Tbsp cornstarch 2 cups chopped cooked chicken 1 8 oz can bamboo shoots, drained ¼ cup chopped peanuts ¼ cup sliced green onions
Directions
- Set aside 1 seasoning packet from noodles to use in recipe; store remaining packet for another use. In a large saucepan bring 2 quarts of water to boiling. Break up noodles slightly and add to water along with cut-up vegetables. Return to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Drain and return to saucepan.
- Meanwhile, for sauce, in a medium saucepan whisk together the 1¼ cups water, peanut butter, soy sauce, brown sugar, cornstarch, crushed red pepper, and seasoning packet. Whisk until smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Add chicken, water chestnuts and bamboo shoots to sauce; heat through. Add to noodle misture in saucepan. Toss to combine. Top with peanuts and green onions. Serve immediately.
Yield
Makes 4 (1½-cup) servings
