2 pounds boneless, skinless chicken, cut into strips
2 Tablespoons olive oil
16 ounces linguine noodles
1 cup snow peas (could substitute broccoli)
1 cup red bell pepper, cut into strips
1 cup baby carrots or thinly sliced carrots
Sauce:
1 cup water
4 Tablespoons lime juice
6 Tablespoons creamy peanut butter
1 Tablespoon Sriracha chili sauce (more or less depending on heat preference)
3 Tablespoons honey
4 Tablespoons soy sauce
3 teaspoons ground ginger
2 teaspoons minced garlic
Garnish:
1 cup peanuts
0.5 cup cilantro, chopped
3 medium limes, wedged
Directions:
In
a large skillet, saute chicken and veggies in oil. Cook the linguine to
al dente in boiling water. Make the peanut sauce by whisking together
all sauce ingredients in a bowl. Add drained noodles to chicken and
veggies. Mix the sauce with noodles mixture. Cook about five minutes,
stirring occasionally. Serve with peanuts, limes, and cilantro for
garnish.
Freezing Directions:
Prepare
noodles as above. Do not add garnish. Allow to cool, then portion into
freezer bags or containers. Seal, label, and freeze. To serve: thaw in
fridge. Reheat in microwave in a covered, microwave safe bowl, or on low
in a large skillet on the stovetop. Add a little water if noodles seem
to gummy to help the reheating consistency. Serve with peanuts, limes,
and cilantro for garnish.
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