| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Grains, Vegetables | Thai | 4 | Servings | |
INGREDIENTS
| 8 | oz | Chinese dried egg noodles or |
| linguine broken-up | ||
| 4 | Boneless skinless chicken | |
| breast halves cut into | ||
| chunks | ||
| 1 | Egg white, lightly beaten | |
| 2 | T | White wine |
| 3 | T | Soy sauce |
| 1 | t | Sugar |
| 1/4 | t | Garlic powder |
| 1 | T | Cornstarch |
| 1/4 | t | MSG, optional |
| 1/3 | c | Soy sauce |
| 1/3 | c | Chicken stock |
| 1/4 | c | Coarsely chopped peanuts |
| 3 | T | Smooth peanut butter |
| 3 | T | Firmly packed brown sugar |
| 2 | T | White wine vinegar |
| 2 | T | Asian sesame oil |
| 1 | T | Vegetable oil |
| 1/4 | c | Minced fresh mint |
| 3/4 | c | Minced cilantro |
| 1 | Clove garlic, minced | |
| 2 | Carrots, grated | |
| 2 | Green onions, minced | |
| 1/2 | t | Crushed red pepper, or more |
| to taste |
INSTRUCTIONS
Combine all marinade ingredients in a bowl. Add raw chicken pieces. Stir to coat thoroughly. Allow to marinate for 1 hour. In a large saucepan, bring 4 quarts water to a boil. Add noodles, stir to separate, and reduce heat to medium. Cook noodles according to package directions. Remove from heat and drain. While noodles are cooking, prepare the dressing. Toss warm noodles with dressing to coat thoroughly. Stir-fry chicken pieces in 1 or 2 tablespoons of oil till completely cooked through, about 5 minutes. Add chicken to noodles. Stir to coat chicken with dressing and to mix with noodles. Garnish with cilantro sprigs, mint leaves, if desired. Sesame-Soy Dressing: Combine mint, cilantro and green onion in food processor bowl. Processed until minced. Transfer to large bowl. Process carrots in food processor until finely grated; transfer to same bowl. Add remaining dressing ingredients and thoroughly combine. Makes about 2-3/4 cups. NOTES : Mike's Favorite! This is a recipe from the California Culinary Institute, which I modified to suit our tastes. I personally, toss the green onions, carrots, mint and cilantro into the food processor--works well! Recipe by: Pamela Creeden Posted to MC-Recipe Digest by "creedenites" <creedenites@sprintmail.com> on Mar 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 442
Calories From Fat: 163
Total Fat: 18.8g
Cholesterol: 73.7mg
Sodium: 1951.3mg
Potassium: 870.2mg
Carbohydrates: 27.8g
Fiber: 3.5g
Sugar: 16.3g
Protein: 40.1g