Spicy Cashew Chicken W/ Yakisoba Noodles |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
Something I created from several Chinese recipes. Ingredients:
1 lb boneless skinless chicken breast |
1/2 cup soy sauce |
1/2 cup thai peanut sauce |
2 tablespoons chili-garlic sauce |
2 tablespoons coconut milk |
4 tablespoons peanut oil |
1 large bell pepper |
10 shiitake mushrooms |
1 onion |
1 cup cashews |
16 ounces pre-prepared yakisoba noodles |
Directions:
1. Cut chicken into bite-sized pieces.
2. Combine soy sauce, peanut sauce, chili paste and coconut milk in a large bowl.
3. Place chicken in bowl, mix well and marinate for at least 20 minutes up to 2 hours.
4. Separate chicken from marinade, do not discard marinade.
5. Heat 2 Tbsp peanut oil in a Wok or large frying pan.
6. Stir-fry chicken for 2-3 minutes or until done, set aside.
7. Add remaining oil to wok and Stir-fry vegetables for 2-3 minutes or until tender yet crisp.
8. Add Marinade into wok with vegetables, cook until heated.
9. Add chicken and cashews into wok with sauce and vegetables.
10. Cook until heated through.
11. Remove from wok. do not rinse wok.
12. Add 1 tbsp peanut oil to wok and stir-fry yakisoba noodles until hot.
13. Combine all ingredients in wok and toss.
14. Serve immediately.
|
|