Wednesday, November 4, 2009

Funky Chicken with Peanut Noodles

I've been craving Asian food lately - peanut butter dumplings, xiao long bao, Azuki bean soup... etc.

I wouldn't venture to say that this dish is authentically from any Asian country, but the flavour satisfied my craving. It's a blend of a few recipes I plucked from Recipezaar - Mirj's funky chicken, HollyGolightly's Thai noodles, and Walt's teriyaki sauce.

I marinated strips/chunks of boneless, skinless chicken breast (right, for the carnivores) and to-chicken (left, for the herbivores) for about an hour. Leaving it longer would not have hurt. The marinade consisted of:
1 teaspoon ground ginger
1/3 cup soy sauce
1/4 cup honey
1 tsp garlic powder
1 tsp onion powder
1/2 cup water

The recipe originally called for fresh ginger, garlic, and onion but... I felt lazy.

If you feel lazy too, you can use frozen stir-fry veggies. I actually sliced up fresh baby carrots, broccoli and sugar snap peas... but I cooked the hell out of them (accidentally) so they probably have all the nutrient content of frozen ones anyway. I also put some fresh minced ginger and garlic in as well.

For the noodle part, I prefer using thin thin spaghettini or angel hair pasta. Cook them to your preferred softness, and in a small pot heat up the sauce ingredients:
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons rice vinegar
1/2 tablespoon chili-garlic sauce

(That is enough for two people, by the way).

Drain the pasta, mix in the sauce, sprinkle some sesame seeds overtop, and you're done!


  1. Look so YUM! Thanks for sharing recipe :)

  2. It looks and sounds delicious!

    About the peanut butter dumplings. I think you mentioned those before and I was so excited because they sound like something I'd love! Where do I find them anyway?


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