Wednesday, August 26, 2015

Chicken Pad Thai

(pic & recipe shared by Corinne Ritz)

Serves: 6-8

2 pounds of chicken cut into small strips
2 Tbsp oil (I use grapeseed oil for this.)
1/2-2 Tbsp Siracha hot chili sauce (my family likes spicy and 1/2 is plenty of heat for us)
1 Lime juiced 
3 cloves garlic, minced
1 Tbsp ginger, minced
3-4 shakes soy sauce
salt and pepper to taste
1 package fettuccine pasta, cooked according to package then toss with a little oil
3/4 cup carrots julienned
2 cups broccoli florets cut bite sized
1 bunch green onions sliced
For Garnish - 
chopped peanuts

Peanut Sauce
In a sauce pan combine till well blended and heat - 

1 cup chicken broth
6 Tbsp (heaping) creamy Peanut Butter
2-4 tsp. Siracha Hot chili sauce (2 is plenty hot for us, you may even want to start with less.)
3 Tbsp. Honey
6 Tbsp. Soy Sauce
3 Tbsp. Ginger, minced
4-5 tsp Garlic, minced

Sauce will thicken as it sits.

In a large skillet or wok saute chicken in oil.  As it is cooking add in the chili sauce, lime juice, garlic, ginger, soy sauce and salt & pepper to taste.

While chicken is cooking cook the pasta, and prepare the peanut sauce.

After the chicken is cooked add in the carrots, green onions and broccoli.  Also add in some of the cilantro and chopped peanuts saving a small amount for garnish.  Saute veggies with the chicken with a stir-fry technique.  Continue till veggies are crisp-tender.  Take off heat.  

Add noodles and sauce to skillet with the chicken and veggies.  Toss all together till all is evenly distributed.  

Garnish with more cilantro, peanuts and lime wedges.  

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