Sesame stir-fried chicken is tossed with crunchy water chestnuts, sweet baby corn, rice noodles and peas. Thai peanut sauce packs a spicy punch. Quick, easy and fun.
8 ounces thick rice noodles
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon sesame oil
1 can (8 ounces) sliced water chestnuts, drained
1 can (8 ounces) baby corn, drained
1 cup frozen peas
1/8 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon pepper
1 cup Thai peanut sauce, divided
Cilantro or parsley sprigs, to garnish
1. Cook noodles according to package directions.
2. Meanwhile, in a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until juices run clear.
3. Add the water chestnuts, corn, peas, salt, basil and pepper and heat through. Stir in 1/4 cup peanut sauce. Remove from the heat and keep warm.
4. Drain noodles and divide among four bowls. Spoon 2 tablespoons peanut sauce over each bowl and toss to coat the noodles. Top with chicken mixture. Drizzle with remaining peanut sauce and garnish with cilantro or parsley.
Recipe from Simple & Delicious Magazine
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“She’s too tall to be a spy,
but not too tall to bake a pie”
Check out The Bobs on their Website, where you can learn of upcoming shows in California. You can buy the music on Bandcamp.