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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The peanut sauce for this recipe can be made ahead and frozen, allowing you to whip up this flavorful supper on any night of the week. It can also be made vegetarian by eliminating the chicken. Ingredients:
4 fresh garlic cloves |
1/2 lime, juice of |
1/2 cup creamy peanut butter |
1/4 cup ketchup |
1/4 cup reduced sodium soy sauce |
1/4 cup light-brown sugar |
2 tablespoons vegetable oil |
4 teaspoons minced ginger |
1 tablespoon red wine vinegar or 1 tablespoon cider vinegar |
1 tablespoon onion powder |
1 tablespoon dark sesame oil, asian |
1/2 teaspoon red pepper flakes (more or less to taste) |
12 ounces angel hair pasta |
1 lb skinless chicken breast half |
8 ounces fresh bean sprouts |
1 -2 bunch scallion (for about 1 1/2 cups of pieces) |
1/4 cup unsalted dry roasted peanuts |
2 teaspoons vegetable oil |
2 cups snow peas (optional) |
Directions:
1. For the Sauce:.
2. Peel the garlic. With the blender on, drop the garlic cloves, one at a time, through the opening in the lid, blending until finely chopped. Pour the lime juice into the blender container. Stop the blender, and add all the remaining ingredients, along with 1/2 cup water. Pulse on high speed just until the ingredients are combined, about 5 seconds.Scrape down the sides of the blender container and pulse 3 or 4 more times. The sauce is now ready to use with the pasta or as a dipping sauce, or it can be refrigerated or frozen for future use.
3. For the Pasta:.
4. Bring 3 quarts lightly salted water to a boil in a covered 4 1/2-quart or larger pot. When the water reaches a rapid boil, add the pasta and cook, uncovered, until just tender, following the package directions. Meanwhile, if the chicken is frozen, place it on a microwave-safe plate and microwave, uncovered, on high power for 3 minutes to partially defrost.
5. While the chicken defrosts, rinse and drain the bean sprouts, shaking the colander to remove as much water as possible. Set aside. Cut the scallions into roughly 1-inch pieces, using all of the whites and enough tender green tops to make 11/2 cups. Set aside. Coarsely chop the peanuts and set them aside.
6. Heat the oil in an extradeep 12-inch skillet over medium heat. Cut the chicken (fresh or partially defrosted) into bite-size pieces, adding them to the pan as you cut. Cook, stirring occasionally, until the chicken turns white on the outside, 4 minutes. Then add the snow peas (if using) and scallions to the skillet. Continue to cook, stirring constantly, until the chicken is no longer pink in the center and the snow peas are bright green, about 2 minutes more. Add the bean sprouts and peanut sauce to the skillet, and reduce the heat to low. Stir to mix well, and simmer until ready to serve.
7. When the pasta is done, drain it in a colander, shaking it to remove as much water as possible. Return the drained pasta to the cooking pot. Add the chicken mixture and toss until well mixed. To serve, divide the pasta, chicken, and vegetables evenly among four plates. Sprinkle 1 tablespoon of the chopped peanuts over each plate and serve.
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