Wednesday, July 23, 2008

Peanut Noodles with Grilled Asian Chicken

peanut noodles


When I saw this recipe in Cuisine at Home's Weeknight Menus, I knew that I had to try it, because I can not pass up an Asian Peanuty sauced noodle recipe. I just can't. But I have to admit, I fudged a little with the title of this recipe. The magazine calls it, Grilled Asian Chicken with Peanut Sauce. No where in the title of this recipe does it mention noodles. No where. So, I had to put noodles in the title. One..because that is what drew me to the recipe, and two...because I wanted to enter this in Presto Pasta Nights!!

Chicken


The recipe called for grilling the chicken. I have a love/hate relationship with my grill. Kind of like the relationship I have with my hair and my thighs. Though, after being off of school for the summer (and exercising every day), I kind of have an I-like-you-but-I'm-not-in-love-with-you relationship with my thighs right now. But anyway, my grilling skills are too iffy. Sometimes it's perfect and sometimes it's prefectly horrid. For those of you that can grill perfectly every time, feel free to smile smugly right now. You've earned the right.

Peanut Noodles with Grilled Asian Chicken
aka Grilled Asian Chicken with Peanut Sauce
Serves 4

For the chicken:
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon peanut oil
1/2 teaspoon kosher salt
4 boneless, skinless chicken breasts

For the peanuty noodles:
8 oz dry spaghetti (or your favorite asian noodles)
1/2 cup chicken broth
1/4 cup creamy peanut butter
2 tablespoons brown sugar
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon fresh ginger, minced
1 tablespoon chili garlic sauce
1/2 cup minced fresh cilantro

Garnish with:
Cucumber Sambal (recipe follows)
1/4 cup dry roasted peanuts, chopped

Preheat your grill to medium-high (or if you're a wimp like me, heat up some oil in your skillet); bring a large pot of salted water to a boil for the spaghetti.

Combine the ingredients listed for the chicken in a medium bowl and toss with the chicken. Grill for 3-4 minutes per side or saute in a skillet until cooked through. I browned mine for 2 minutes on one side over high heat, flipped the chicken, reduced the heat to medium, covered it and cooked it for 6-8 more minutes. Remove chicken and tent with a foil to keep warm.

Cook pasta according to past directions. Meanwhile, combine rest of pasta ingredients (except cilantro) in a pan over medium heat, whisking to combine. Bring to a simmer and cook 1-2 minutes. Add pasta to sauce and fresh cilantro, toss to coat.

Top each chicken breast with the pasta and sambal; garnish with peanuts.

Cucumber Sambal
Makes 1 3/4 cups

1 cup cucumber, seeded and diced
1/2 cup scallions, thinly sliced
1/4 cup red bell pepper, diced
3 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon red pepper flakes
1/2 teaspoon kosher salt


PPN


Toss all ingredients in a bowl and chill until ready to serve. I didn't have scallions or red bell peppers. So I substituted chives and roasted red peppers.

This will be my entry for Presto Pasta Nights hosted this week by one of my favorite bloggers, Katie at Thyme for Cooking.

11 comments:

Alexis said...

Wow! That looks amazing!
I will definitely try it.

Thanks!

Peter M said...

Pam, this is so off the the beaten path but the flavours here work and I love the deep brown colour of the noodles.

Paula said...

Oh Pam, this is just the type of noodle dish I'm craving right now. My oldest girl would love this. I love that Sambal, too!

And, for what it's worth, grilling chicken breasts can be tricky. I've had luck with three different prep methods: 1. Pound them first so that they are the same thickness throughout. Great stress relief and it helps A LOT with the meat cooking evenly. Use a meat mallet or small, heavy pot to pound them. 2. You can slice your breasts in half (as if you were going to stuff them) so that you end up with two thin cutlet type pieces. That works well, too. 3. Brining them first helps keep them moist, too, but requires advance planning. All of those methods adds another prep step.

I'd suggest #1 or 2 as they are quickest and easiest. Give 'em a try! And I'd never smile smugly at you! Ever!

Congrats on your exercised thighs! Hey, the pounding of the chicken could be your upper body workout!

noble pig said...

Looks amazing, I love improvising!

[eatingclub] vancouver || js said...

Looks fabulous! Great flavour combinations!

Grace said...

there will be no smug smiling on my end--i can't grill worth a hoot. i'll be the girl in the corner, holding a plate of half-burnt, half-raw chicken breasts, hanging her head in shame. :)

Mike of Mike's Table said...

I also have a weakness for Asian peanut-sauce kind of dishes, and as soon as that first photo loaded, you had me hooked. This looks wonderful!

Kevin said...

That looks like a tasty meal! I really like peanut noodles!

katiez said...

Thighs.... I'm not going there.
I also love any noodle/pasta dish with peanut sauce... And if that jar of peanut butter hasn't succumbed to 'peanut fingers' I can make this without going back to the store....

Hillary said...

That deep brown color looks absolutely delicious! I'm going to have to try this one for sure. This is why I love Presto Pasta Nights!

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