I have another great recipe to share with you! I actually have been meaning to post this recipe for a while now, since it has become a staple in our house. I made this again last night for dinner and thought, now is the time to sit down and actually blog about it!
Another SIMPLE recipe that tastes like you slaved for hours to make it!
Another SIMPLE recipe that tastes like you slaved for hours to make it!
Ingredients:
1/3 cup Creamy Peanut Butter
1/4 cup Soy Sauce
1 Tbs Rice Vinegar
2 Tbs Chili-Garlic Sauce
1 Tbs Brown Sugar
1/2 Tbs Ground Ginger (more or less based on taste)
3 Tbs Chicken Broth
1 package of Pancit Kanton (Philippine style noodle)
3-4 thinly sliced Chicken Breasts
1 Carrot, shredded
1 Red Bell Pepper, thinly sliced
Big Handful of FRESH Green Beans, snapped into bite size pieces
6 Green Onions, chopped (optional)
1/2 cup cilantro leaves, chopped (optional)
Chicken Broth
Directions:
In a blender, whip together the first 7 ingredients until smooth. Pour into a container, cover and stick in fridge until ready to use.
Heat large skillet over medium-high heat, add chicken, carrot, green beans and red pepper and cook until chicken pieces are done. Reduce heat to simmer. Open noodles and lay over the top of the cooked chicken, pour additional chicken broth over noodles, cover and simmer for about 15-20 min or until noodles soften. Once noodles are soft, add green onions and cilantro, toss.
Right before service, pour chilled sauce over noodles and toss to coat. Heat until warm. Enjoy!
1/3 cup Creamy Peanut Butter
1/4 cup Soy Sauce
1 Tbs Rice Vinegar
2 Tbs Chili-Garlic Sauce
1 Tbs Brown Sugar
1/2 Tbs Ground Ginger (more or less based on taste)
3 Tbs Chicken Broth
1 package of Pancit Kanton (Philippine style noodle)
3-4 thinly sliced Chicken Breasts
1 Carrot, shredded
1 Red Bell Pepper, thinly sliced
Big Handful of FRESH Green Beans, snapped into bite size pieces
6 Green Onions, chopped (optional)
1/2 cup cilantro leaves, chopped (optional)
Chicken Broth
Directions:
In a blender, whip together the first 7 ingredients until smooth. Pour into a container, cover and stick in fridge until ready to use.
Heat large skillet over medium-high heat, add chicken, carrot, green beans and red pepper and cook until chicken pieces are done. Reduce heat to simmer. Open noodles and lay over the top of the cooked chicken, pour additional chicken broth over noodles, cover and simmer for about 15-20 min or until noodles soften. Once noodles are soft, add green onions and cilantro, toss.
Right before service, pour chilled sauce over noodles and toss to coat. Heat until warm. Enjoy!
Of course, my kids picked around the veggies...but they devoured the chicken and noodles! I like to think that they at least got some of the nutrients of the veggies since everything was cooked in the same pot :) This recipe makes WONDERFUL leftovers too!
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