This recipe provided us with a few solid, good meals during exam week. Now that we have some of the more "unusual" ingredients (unusual for the Humphreys home, pretty typical for the Arnolds), we can make again. We used the recipe here as a guide and halved it. Sara first tasted this recipe at her friend Laura's, who made it with friends as well.
Ingredients for saute
Approx. 1 lb. chicken (specifically, we used .78 lb)
Vegetable oil to saute veggies and meat
1 tbsp Sriracha sauce (available at Meijer)
Juice of half a lime
1/4 c green onion, chopped
1.5 clove garlic, minced
1/2 tbsp ginger, minced
2 shakes soy sauce
Vegetables (we used a broccoli, cauliflower, carrot mix and bean sprouts)
12 oz. linguine noodles (we agreed this would be good with rice noodles too)
Ingredients for peanut sauce
1/2 c chicken broth
4 tbsp creamy peanut butter
2 tsp Sriracha sauce
1.5 tbsp honey
3 tbsp soy sauce
1 tbsp ginger, minced
3 cloves garlic, minced
Cut chicken into small strips. Katie loved this part.
While Katie prepped the meat, I started the water to cook the linguine. Half of the original recipe would be 8 oz (or half a box) of linguine, but we felt it wasn't enough. We used about 3/4 of the box.
In a large skillet, saute the chicken, oil (just a few tbsp), lime juice, ginger, garlic, soy sauce, green onion and sriracha sauce. Cook until all the ingredients are well mixed and chicken is cooked.
Empty this into a large bowl and cover with foil to keep warm while other ingredients are cooking. Then, add a little more oil to the pan and add veggies (our veg mix had been steamed in the microwave first) and saute until they are soft. Mix in chicken and stir well over low heat. Also, check on pasta, drain, and rinse when cooked al dente.
Meanwhile, to make the peanut sauce, combine all ingredients in a small saucepan. Heat over medium until it is well blended.
When mixing, we decided to keep the chicken and veggies separate from the peanut sauce in order to not allow things to get soggy. We mixed all but about 1/2 cup of the peanut sauce with the pasta. We then served with the saute on top and a little extra peanut sauce on top of that. We stored the saute and pasta separately and enjoyed it all week (reheated of course)!
