| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats, Eggs, Vegetables |
Chinese |
Caprial2 |
4 |
servings |
INGREDIENTS
| 2 |
ts |
Peeled; chopped fresh |
|
|
; ginger |
| 2 |
ts |
Chopped cilantro |
| 2 |
|
Cloves garlic |
| 2 |
|
Fresh jalapeno peppers |
| 1/2 |
c |
Red wine vinegar |
| 1/2 |
c |
Soy sauce |
| 1 |
c |
Creamy peanut butter |
| 2 |
ts |
Curry powder; toasted |
| 1/4 |
c |
Honey |
| 2 |
ts |
Dark sesame oil |
| 1 |
tb |
Olive oil |
| 4 |
|
Chicken breast halves; (6-ounce) |
| 1/2 |
c |
Dry sherry |
| 1 |
c |
Sweet hot chile sauce |
| 1/2 |
lb |
Dried Chinese egg noodles; cooked al dente and |
|
|
; tossed with a dash |
|
|
; of vegetable oil |
| 1/2 |
c |
Dry-roasted peanuts or cashews |
| 3 |
|
Green onions; minced, up to 4 |
INSTRUCTIONS
PEANUT SAUCE
To prepare the peanut sauce, combine the ginger, cilantro, garlic,
jalapenos, vinegar, soy sauce, and peanut butter in the bowl of a food
processor and process until smooth. Scrape down the sides of the bowl and
add the curry powder honey, and sesame oil; process until smooth. Set
aside.
Meanwhile, in a very large saute pan, heat the oil over high heat until
smoking hot. Put the chicken breasts in the pan and brown them well, about
2 minutes on each side. Decrease the heat to medium and cook for another 2
to 3 minutes. Add the sherry, increase the heat to high, and cook until
about half of the sherry remains, 2 to 3 minutes. Add the chile sauce and
turn the breasts to coat them well. Decrease the heat to low and slowly
simmer while you prepare the noodles.
Put the noodles in the pasta insert and set the pot of boiling water or in
the stockpot and cook for about 2 minutes to heat through. Strain the
cooked noodles and place in a large bowl. Toss them with 1/2 cup of the
peanut sauce and place on a serving platter. Remove the chicken slices on
the noodles and pour some of the remaining sauce over the top. Sprinkle
with the roasted peanuts and scallions. Serve hot.
Converted by MC_Buster.
Per serving: 431 Calories (kcal); 19g Total Fat; (43% calories from fat);
33g Protein; 25g Carbohydrate; 93mg Cholesterol; 2156mg Sodium Food
Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1
1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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