Noodles with chicken in peanut sauce
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 570, total fat 22 G., saturated fats 3 G., proteins 40 G., carbohydrates 55 G., fiber 6 G., cholesterol 83 mg, sodium 807 mg, sugar 6 G.
Calories 570, total fat 22 G., saturated fats 3 G., proteins 40 G., carbohydrates 55 G., fiber 6 G., cholesterol 83 mg, sodium 807 mg, sugar 6 G.
To ensure the noodles are perfectly coated with sauce, use only half the peanut sauce, adding the spaghetti cooking water to it. This will make the sauce light and coat the noodles and vegetables well. Serve the remaining sauce as a side dish! The peanut sauce will thicken as it sits, so thin it out in the pan and it will be perfect by the time you serve.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 thin, skinless, boneless chicken breasts (approximately 450g)
- 1 tbsp. l. + 2 tsp. sambal-olek
- 2 tbsp + 1 tsp lightly salted soy sauce
- 1/3 cup creamy peanut butter
- 2 tbsp. l. rice vinegar
- 200 g of thin spaghetti
- 3 small bunches bok choy, chopped
- 2 tablespoons of vegetable oil
- 110 g snow peas, halved diagonally
- 1 red bell pepper, thinly sliced
- 2 green onions, thinly sliced
We recommend
Recipes with similar ingredients: chicken breasts, spaghetti pasta, soy sauce, sambal olek, Peanut butter, bok choy cabbage, sugar snap peas, sweet pepper, rice vinegar
Cooking the dish according to the recipe:
- Bring a large pot of water to a boil. Combine the chicken with 1 teaspoon sambal oelek, 1 teaspoon soy sauce, and a pinch of salt and black pepper. In a separate bowl, combine the remaining 2 teaspoons sambal oelek with 2 tablespoons soy sauce, peanut butter, vinegar, 3 tablespoons water, 1/4 teaspoon salt, and freshly ground black pepper to taste.
- Salt the boiling water and add the spaghetti. Cook for 1-2 minutes less than the package directions for al dente, adding the bo choy during the last 2-3 minutes of cooking. Pour 1 cup of water into a separate bowl, then drain the contents in a colander.
- Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until cooked through, 3-4 minutes per side. Transfer to a cutting board.
- Return the skillet to medium heat and add the remaining 1 tablespoon vegetable oil. Add the peas and bell pepper; cook, stirring, until crisp-tender, 1 to 2 minutes. Add the spaghetti and bok choy, a pinch each of salt and black pepper; cook, stirring, for 3 to 5 minutes. Add half the peanut sauce and 1/2 cup of the reserved pasta water. Stir to coat, adding more water as needed. Add most of the green onions, reserving 2 tablespoons for serving. Season with salt to taste.
- Slice the chicken. Divide the noodles and chicken among bowls. Drizzle with the remaining peanut sauce and sprinkle with green onions.
Note
If you have a peanut allergy, use almond butter instead of peanut butter, adding a little more water if necessary.
Categories:
Similar recipes
