Last week was our 100th post, which is great.
With the holiday come and gone and a few house projects wrapping up I don’t have a lot of images to share this week. Instead I thought I’d go over our dinner for this evening.
Tonight we made Chicken with Thai peanut sauce. To follow along you’ll need:
1 Lb Chicken meats
A fist full of noodles
A whole rubber bands worth of green onions
Ginger (just buy a lot of it, it’s almost free)
2+ cloves of garlic
1 cup water
1/2 cup peanut butter
1/4 cup soy sauce
1/4 cup white vinegar
3 tablespoons brown sugar
2 tablespoons Sriracha
Olive oil, on stuff to keep it from sticking when cooking.
3 peppers of various colors
Pea pods (Snow? Sugar? Snap? Your guess is as good as mine!)
Salt/pepper/paprika to taste
I Start by prepping the veggies.
Core the peppers and cut them into small pieces.
Wash the pea pods and pop the ends off.
Locate the green onions and chop them into fine bits. Separate the white and light green bits into one bowl and the thin green portion into another container for later.
Skin and mince the garlic as well. Add all the garlic to the bowl with the thicker green onion bits.
Find ginger, eliminate its skin and then scrape it against a metal surface. Put the scrapings in the bowl with the garlic and green onion.
No that is done so get out your chicken and cover it in a misting of olive oil and season it to taste. For us that means salt, paprika, pepper, and a little bit of onion and garlic powder.
Then we precook the chicken. I do this mostly so that it doesn’t get over fried in the pan with the other veggies. We have been air frying it recently (380 degrees for around 13 to 15 minutes), but prior I would grill it or even pan fry it. Either way when it’s finished set it aside to rest and then dice it up for adding later.
While the chicken is cooking you can measure out all the other various sauces for the final steps.
Also, start boiling a pot of water and get your noodles in. When they are done strain and set aside. We use some veggie noodles but you can use stirfry noodles or even spiralized zucchini.
Saute the green onions, grated ginger and garlic in olive oil. Then add the water, peanut butter, soy sauce, white vinegar, brown sugar and sriracha.
Simmer this mix and let it thin at a lower temperature.
Then add in the peppers, chicken and pea pods and stir till things thicken a bit.
Lastly add the noodles and mix everything so that all the ingredients have a good even coating of sauce.
After that you’re ready to serve. This amount generally feeds four adults or two mostly adults and a toddler twice.
1 thought on “Not yet 150 but still good.”
Love a dish that has everything in one…too bad you can’t garnish with chocolate