Cilantro Chicken and Spicy Thai Noodles

By calicat

Ingredients

• Cilantro Chicken:
• 2 boneless, skinless chicken breasts (about 1 pound)
• 3 tbsp. canola oil
• 2-3 stocks of celery
• Salt and freshly ground black pepper
• 2 tbsp. minced garlic
• 1/4 cup cilantro leaves
• 2 limes, 1 zested and 2 juiced
• 2 tbsp. seasoned rice vinegar
• Thai Noodles:
• 2 tbsp. canola oil
• 1 inch chunk ginger, peeled and grated (about 1 tbsp.)
• 1 lime, zested and juiced
• 2 cloves garlic, minced
• 1/4 tsp. red pepper flakes
• 1 cup chicken stock
• Salt and freshly ground black pepper
• 1 tbsp. Thai green curry paste (I use curry powder)
• 1 tbsp. seasoned rice vinegar
• 3 scallions, white and green parts, chopped, for garnish
• 1 lb. spaghetti, cooked al dente and sprayed with canola oil spray
• 1 carrot, shredded
• 1/4 cup crushed roasted peanuts
• Peanut Sauce: (optional)
• 5 tbsp. peanut butter
• 1 cup warm water
• 2 1/2 tbsp. chinese rice vinegar
• 1 1/2 tbsp. dark soy sauce
• 3 tbsp. white granulated sugar (optional)
• flour to thicken after adding sauce to chicken

Details

Preparation time 15mins
Cooking time 50mins
Adapted from foodnetwork.com

Preparation

Step 1

For the chicken: Combine all the ingredients in a non-reactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and place the chicken breasts on the pan, cooking for 4 minutes per side.

For the noodles: In a medium saute pan over medium heat, add the canola oil. Add the ginger, lime zest and juice, garlic, red pepper flakes and chicken stock. Stir all to combine and sprinkle with salt and pepper. Add the curry paste/curry powder, seasoned rice vinegar and scallions. Reduce the heat to low and simmer for 2 minutes.

Place the noodles in a large serving bowl along with the carrots and crushed peanuts and toss well to combine. Add the cilantro chicken and serve.