 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Ingredients:
1/4 cup peanut oil |
2 tablespoons sesame oil |
1 garlic clove, peeled |
1 tablespoon sugar |
3 tablespoons rice vinegar |
2 tablespoons soy sauce |
1/4 cup peanut butter |
2 tablespoons tahini (sesame paste) |
salt, to taste |
fresh ground black pepper, to taste |
1 teaspoon chili paste (optional) |
2 cups poached chicken breasts, chopped into bite sized pieces |
2 cups cooked elbow macaroni |
1 (10 ounce) package frozen tiny peas, thawed |
2 scallions or 2 green onions, green part only, thinly sliced |
chopped cilantro (optional) |
Directions:
1. In a food processor or blender, combine and puree the peanut oil, sesame oil, garlic, sugar, rice vinegar, soy sauce, peanut butter and tahini. Season to taste with salt and pepper. Optional, stir in chili paste.
2. Right before serving, toss the chicken, macaroni and peas with the sauce and garnish with scallions and cilantro.
|
|