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RECIPES:
MAIN DISHES-
POULTRY:
Peanut Chicken Bowl
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Peanut-
Chicken Bowl |
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A contest
winner...
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Two
3-ounce |
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packages Oriental- flavored ramen
noodles |
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3
cups |
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cut
up vegetables, such as broccoli florets,
red pepper strips, halved pea pods
and/or thinly sliced carrots |
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1¼
cups |
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water |
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¼
cup |
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peanut butter |
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¼
cup |
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soy
sauce |
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2
Tbs |
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packed brown sugar |
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1
Tbs |
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cornstarch |
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½
tsp |
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crushed red pepper |
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2
cups |
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chopped cooked chicken |
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8
ounce |
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can
sliced water chestnuts, drained |
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8
ounce |
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can
bamboo shoots, drained |
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¼
cup |
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chopped peanuts |
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¼
cup |
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sliced green onions |
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1 |
Set aside 1
seasoning packet from noodles to use in recipe;
store remaining packet for another use. In a
large saucepan bring 2 quarts water to boiling.
Break up noodles slightly and add to water along
with cut-up vegetables. Return to boiling;
reduce heat. Boil gently, uncovered, for 3
minutes. Drain and return to saucepan. |
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2 |
Meanwhile,
for sauce, in a medium saucepan whisk together
the 1¼ cups water, peanut butter, soy sauce,
brown sugar, cornstarch, crushed red pepper, and
seasoning packet. Whisk until smooth. Cook and
stir over medium heat until thickened and
bubbly. Cook and stir for 2 minutes more. Add
chicken, water chestnuts, and bamboo shoots to
sauce; heat through. Add to noodle mixture in
saucepan. Toss to combine. Top with peanuts and
green onions. |
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Servings: 4
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Recipe Source |
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Better Homes and Gardens |
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