I made this the other day after work and it was pretty good! If you follow my cooking, you know that I love Asian dishes, so this falls right in line. Although I didn’t love the chicken (then again, I don’t like chicken much no matter what), the peanut sauce was to die for. Definitely adding it to my repertoire.
For the peanut sauce, you’ll need:
1 small piece of ginger, peeled and diced (about a 1/4 inch piece)
1 clove garlic, diced
2 T light brown sugar
1/2 cup peanut butter
2 T rice vinegar
2 T soy sauce
a dash of red pepper flakes
1 T vegetable oil
3 T warm water
Add all of those ingredients to a blender/ food processor and blend until smooth. Then set the sauce aside.
For the chicken and noodles (this made enough for my dinner and lunch the next day), you’ll need:
1 cup panko bread crumbs
1/4 cup flour
1 chicken breast
salt and pepper
thin spaghetti noodles
1 can coconut milk
chopped green onions for garnish
Preheat the oven to 400 degrees and then get ready to coat the chicken. Put flour in one small bowl, breadcrumbs in a second and about 1/4 of the peanut sauce to a third bowl. Then season the chicken with salt and pepper, dredge it in flour and coat it in peanut sauce. After it’s coated, add a thin layer of bread crumbs (you might have to pat them on with your fingers). Bake the chicken until it is cooked through, probably for 20 minutes depending on the thickness of the chicken.
While the chicken cooks, bring 1 cup of coconut milk plus 2 cups of water to a boil and cook the noodles. You may need to add more water as the noodles cook in case it evaporates. Add the noodles to a bowl with a cup of the coconut water (from the pasta) and some of the peanut sauce (more or less to taste). Stir it all together so that the peanut sauce melts, and add more coconut water if it looks too thick and pasty.
Serve the chicken over the noodles and drizzle it with the rest of the peanut sauce. Garnish the whole dish with chopped green onions and sesame seeds, if you have them. Enjoy 🙂