Difference between revisions of "Peanut-Chicken Bowl"
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| − | 2 3 oz | + | ==Ingredients== |
| − | 3 cups cut-up vegetables, such as | + | {| |
| − | 1¼ cups water | + | |align="right"|2 |
| − | ¼ cup peanut | + | |3-oz pkg. Oriental-flavored ramen noodles |
| − | ¼ cup soy sauce | + | |- |
| − | 2 Tbsp packed brown sugar | + | |align="right"|3 |
| − | 1 Tbsp cornstarch | + | |cups cut-up vegetables, such as broccoli florets, red sweet pepper strips, halved pea pods, and/or thinly sliced carrots |
| − | 2 cups chopped cooked chicken | + | |- |
| − | 1 8 oz can bamboo shoots, drained | + | |align="right"|1¼ |
| − | ¼ cup chopped peanuts | + | |cups water |
| − | ¼ cup sliced green onions | + | |- |
| + | |align="right"|¼ | ||
| + | |cup peanut butter | ||
| + | |- | ||
| + | |align="right"|¼ | ||
| + | |cup soy sauce | ||
| + | |- | ||
| + | |align="right"|2 | ||
| + | |Tbsp packed brown sugar | ||
| + | |- | ||
| + | |align="right"|1 | ||
| + | |Tbsp cornstarch | ||
| + | |- | ||
| + | |align="right"|½ | ||
| + | |tsp. crushed red pepper | ||
| + | |- | ||
| + | |align="right"|2 | ||
| + | |cups chopped cooked chicken | ||
| + | |- | ||
| + | |align="right"|1 | ||
| + | |8-oz can sliced water chestnuts, drained | ||
| + | |- | ||
| + | |align="right"|1 | ||
| + | |8-oz can bamboo shoots, drained | ||
| + | |- | ||
| + | |align="right"|¼ | ||
| + | |cup chopped peanuts | ||
| + | |- | ||
| + | |align="right"|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 | + | # 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 mixture in saucepan. Toss to combine. Top with peanuts and green onions. Serve immediately. |
| + | |||
| + | ==Yield== | ||
| + | Makes 4 (1½-cup) servings | ||
| + | [[Category:Food]] | ||
| + | [[Category:Recipes]] | ||
Latest revision as of 13:19, 31 December 2019
Ingredients
| 2 | 3-oz pkg. Oriental-flavored ramen noodles |
| 3 | cups cut-up vegetables, such as broccoli florets, red sweet pepper strips, halved pea pods, and/or thinly sliced carrots |
| 1¼ | cups water |
| ¼ | cup peanut butter |
| ¼ | cup soy sauce |
| 2 | Tbsp packed brown sugar |
| 1 | Tbsp cornstarch |
| ½ | tsp. crushed red pepper |
| 2 | cups chopped cooked chicken |
| 1 | 8-oz can sliced water chestnuts, drained |
| 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 mixture in saucepan. Toss to combine. Top with peanuts and green onions. Serve immediately.
Yield
Makes 4 (1½-cup) servings
