Tuesday, February 28, 2017

"Tasty Tuesday" @ Raider Country's Wine & Dine

"Tasty Tuesday" Tries to bring you

Related image
"Quick & Economical"
Appetizers..Dinners..Deserts..& Cocktails
Today's Suggestion



Total Time:
Level: Easy
Serves: 4


For the Noodles
  • 1 tbsp. vegetable oil
  • 3 boneless skinless chicken breasts
  • 2 tsp. garlic powder
  • 1 tsp. cayenne
  • kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic, minced
  • 1/4 c. thinly sliced scallions
  • 1 red bell pepper, chopped
  • 1 large carrot, cut into matchsticks
  • 1 large zucchini, cut into half moons
  • 12 oz. cooked lo mein noodles
  • Freshly chopped cilantro, for garnish
For the Sauce
  • 1/3 c. low-sodium sauce
  • Juice of 1/2 lime
  • 2 tbsp. chili garlic sauce (or Sriracha)
  • 1 tbsp. creamy peanut butter
  • 2 tbsp. low-sodium chicken broth


  1. In a large skillet over medium heat, heat oil. Add chicken and season with garlic powder, cayenne, salt, and pepper. Cook until golden, 8 minutes, then flip and season other side and cook 8 minutes more. Set aside to let rest 10 minutes, then cut into cubes.
  2. Add garlic and scallions to skillet and cook until tender, 2 minutes. Add bell pepper, carrots, and zucchini and cook until soft, 6 minutes more.
  3. Meanwhile, make sauce: In a bowl, whisk together soy sauce, lime juice, chili garlic sauce, peanut butter, and chicken broth.
  4. Add cooked chicken to veggies and pour over sauce. Let simmer 2 minutes, then add cooked noodles and toss until saucy.
  5. Garnish with cilantro and serve.


No comments:

Post a Comment