Monday, March 12, 2012

Asian Persuasion

So today I basically made one of the most flavorful dishes I have made in a long time... Spicy Chicken Peanut Chow Mein! This meal was honestly packed full of asian flavor, peanutty, sesame, spicy goodness. I am in love to say the least.
  • One of things that I was able to do was to use gluten free quinoa spaghetti noodles in place of the chow mein, so I could still have this dish :)

Spicy Chicken Peanut Chow Mein

  • 1 cup matchstick-cut carrot 
  • 12 oz of gluten free quiona spaghetti
  • 2 teaspoons toasted sesame oil 
  • 1/2 pound skinless, boneless chicken breast 
  • 1/2 cup of red onion (sliced thin)
  • 1 cup sliced mushrooms
  • 1 whole red bell pepper (sliced thin)
  • 3 cloves of garlic (smashed and chopped)
  • 2 teaspoons fresh ground ginger
  • 3 tablespoons low-sodium soy sauce, divided
  • 3/4 cup fat-free, less-sodium chicken broth 
  • 2 tablespoons oyster sauce
  • 1 teaspoon sugar 
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon siracha
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon rice wine vinegar
  • 1 cup (1-inch) sliced green onions 
  • 2 tablespoons dry-roasted peanuts, coarsely chopped
  • Directions:
  • Cook carrots and snow peas in boiling water until carrots are slightly soft.
  • Cook quiona spaghetti to al dente firmness.
  • Spray pan with cooking spray and bring to medium heat. Cut chicken crosswise into thin strips. Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes. Remove chicken from pan. 
  • Combine 2 tablespoons soy sauce, broth, oyster sauce, sugar, siracha, toasted sesame oil, rice wine vinegar, and pepper, stirring well. 
  • Add teaspoon of sesame oil to a hot saute pan. Add in onion, mushrooms, bell pepper, garlic and ginger to pan; stir-fry for 3 minutes or until vegetables are softened. Add broth mixture, and cook for 1 minute. Add cooked noodles and chicken to pan; cook 1 minute, tossing to combine. Sprinkle with onions and peanuts.

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