Monday, May 4, 2009

Indonesian Peanut Saute

I found this recipe on another food blog, Favorite Family Recipes and just had to try it out since we love Chinese style food. This was so yummy and my kids loved it other than it was too spicy for them. My husband and I love spicy food and it was almost too spicy for us. I even used less chili sauce than what it called for. Having said that. I halved the chili sauce from the original recipe for those of you that don't like spice and if you really can't handle any spice I suggest leaving the chili sauce out all together. It is still a very flavorful dish with out it!! This is a good way to get your kids to eat their veggies.

Indonesian Peanut Saute

1-2 Lbs. chicken, cut into thin strips
vegetable oil (to saute)
1/2 -1 Tbsp Sriracha chili sauce (we just found this at our local grocery store.)
juice of 1 lime
3 cloves garlic, pressed
1 Tbsp. fresh ginger, minced
3-4 shakes soy sauce
salt & pepper (to taste)
16 oz. (1 pkg.) linguine noodles
peanut sauce (see below)
2-3 limes, sliced Squeeze over whole dish right before eating

The following are all to taste, add as much or little as you want
shoestring carrots
broccoli florets,
chopped-green onion-
peanuts (chopped for garnish we did not use these)-
bean sprouts
In a large skillet, saute chicken in oil, Sriracha, lime, garlic, ginger, soy sauce, salt & pepper. While chicken is cooking, prepare the linguine (to al dente) and make the peanut sauce. After the chicken is cooked, remove from the skillet and wrap in foil to keep warm. Re-oil the skillet, add vegetables and saute (except for the bean sprouts, add those a few minutes before serving so they are still nice and crunchy and don't get overcooked). Add the chicken and bean sprouts to the skillet, cover, and reduce heat. Drain noodles and toss with a little olive oil (to keep the noodles from drying out and sticking together). Now there are 2 ways you can finish the dish: 1. mix the sauce with the noodles and TOP with veggies & chicken OR 2. you can add the noodles and sauce to the skillet with the vegetables and toss until everything is well coated with sauce. This is what we did.Garnish with peanuts and limes.**
1 c. chicken broth
6 Tbsp. (heaping) creamy peanut butter
1 tsp. Sriracha chili sauce
3 Tbsp. honey
6 Tbsp. soy sauce
1 Tbsp. fresh minced ginger
4-5 cloves garlic, pressed or minced
Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.Then pour over the noodles chicken and veggies!! Yum! Yum!


Coleen's Recipes said...

WOW, what a picture. Talk about a lot of nutrition!! Thanks for the tip about the spice level.

Jinny and Mick said...

That looks really good Jess, so do the mint brownies, I have to make them.