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Tuesday, November 10, 2009

Day 288: Asian Chicken and Noodles

This is another guest post from Gina. I really wish that I had dinner with her the night she made this. It looks like something I would really love!

Cut about 1 lb chicken breast or chicken thighs into bite size pieces.

Combine the following ingredients in medium size bowl and wisk until smooth:
1/3 c creamy peanut butter
1/4 c soy sauce
1 T rice vinegar
1 T lime juice
1 1/2 tsp oil
1 tsp hot chili sauce with garlic (I use Srirachi sauce)
1/2 tsp ground ginger
1/4 tsp salt
2 garlic cloves minced

Toss chicken into mixture and put into 3 qt crockpot. Cook on low for 3-4 hours (watch to see that the peanut butter sauce doesn't start burning).

About 20 minutes before serving, cook 8 ounces of linguine according to package directions. For the last 2 minutes of cooking add the following ingredients: 1 1/2 cups shredded carrot, 1/4 pound snow peas, trimmed and halved crosswise, 1/2 of a red bell pepper cut in strips.
Reserve 1/3-1/2 cup of the cooking liquid and add to the crockpot mixture. Drain the pasta and vegetables and place in a large bowl. Pour chicken mixture over pasta. Toss well. (Or if the crockpot is large enough, just pour the pasta into the pot and mix. Serve from the crock).
Review:
I combined 2 recipes together to make a yummy chicken noodle peanut dish. I give it 4 stars.

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1 comment:

  1. I am a teacher, in my third year of teaching high school English, which translates into very little time for cooking. I have a few good recipes. You've made so many though, I don't know if you've made mine or not! I have a few staples I tend to repeat :) I love to make chili&cheese dip, apricot chicken, lemon chicken, sweet and sour meatballs, and spicy chicken for tacos.
    I love this blog, and plan to make many of your recipes! I'll let you know how it goes!
    Where can I purchase your cookbook?

    ReplyDelete