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by Caitlin Saniga

This salad is great for a work lunch or dinner on the porch.

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 5 tablespoons soy sauce
  • 3 tablespoons peanut butter
  • 2 teaspoons roasted sesame oil
  • 2 small garlic cloves, peeled
  • a few drops of hot sauce
  • salt and pepper
  • 1/4 teaspoon sugar
  • 2 tablespoons rice vinegar
  • 1 cucumber
  • 1/2 cup cilantro leaves

Preheat broiler. Cut the chicken into  1/2- to 1-inch chunks and place on a roasting pan. Put the skewers on a plate and drizzle with 2 tablespoons of the soy sauce.

In a blender, combine the remaining soy sauce with the peanut butter, sesame oil, garlic, hot sauce, salt and pepper to taste, sugar and vinegar. Turn the blender on and add hot water, a teaspoon at a time until the mixture is smooth and creamy, (You will not need more than 3 teaspoons of water.)

Grill or broil the chicken, turning once or twice. Total cooking time will be 6-9 minutes. Meanwhile, peel the cucumber (if it is waxed), slice it in half the long way, and scoop out the seeds with a spoon. Cut it into 1/2-inch dice and combine in a bowl with the sauce. When the chicken is done, toss it with the sauce and cucumber. Taste and adjust seasoning if necessary

Chop romaine. Place a scoop of the chicken mixture on top. Garnish with red peppers and cilantro. Can be served cold or at room temperature.

Makes 4 servings.

Recipe adapted from: The Minimalist Cooks at Home by Mark Bittman

Photo: Caitlin Saniga

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by Caitlin Saniga

Because the chicken and noodles are cooked separately, feel free to try each with different combinations: chicken and rice, noodles and flank steak, and so on ...

Sesame noodles:

  • 1/2 (16 ounce) package whole wheat linguine
  • 3 cloves garlic, minced
  • 3 tablespoons sugar
  • 1 tablespoon canola oil
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon chili powder
  • 2 cups broccoli, steamed
  • 3 green onions, sliced
  • 1/2 teaspoon sesame seeds, toasted

Bring a pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.

Meanwhile, in a saucepan over medium-high heat, combine garlic, sugar, canola oil, vinegar, soy sauce, sesame oil and chili powder. Bring to a boil, stirring constantly, until sugar dissolves. Turn off heat, and add pasta and steamed broccoli. Toss to coat.

In serving dishes, top pasta with onions and sesame seeds.

Peanut chicken:

  • 3 tablespoons peanut butter
  • 1 tablespoon fresh lime juice
  • 2 teaspoons soy sauce
  • 1 clove garlic, chopped
  • 1/2 teaspoon curry powder
  • 1 dash ground cayenne pepper
  • 4 chicken tenderloins

Preheat grill for high heat. (Or plug in your Foreman grill.)

In a glass bowl, mix peanut butter, lime juice, soy sauce, garlic, curry powder and cayenne pepper. If the peanut butter doesn’t incorporate well, pop the bowl in the microwave for 20 seconds. Then stir again.

For a grill range: Lightly oil the grill grate. Place chicken on the grate, and brush with 1/3 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with 1/3 of sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear.

For a Foreman grill: Brush both sides of chicken with about 2/3 of the sauce. Place chicken on the bottom grate, and close the lid. Grill about 5 minutes. Cut chicken to check for doneness.

Cut chicken into strips and place over prepared sesame noodles. Pour remaining 1/3 of sauce over chicken.

Makes 4.

Sesame noodles recipe adapted from: AllRecipes.com

Peanut chicken recipe adapted from: AllRecipes.com

Photo: Caitlin Saniga

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