Peanutty Chicken Stir-fry

By ccavaletti

Ingredients

• 8 oz soba noodles or spaghetti
• 1 c chunky peanut butter
• 2 Tbsp light soy sauce
• 2 Tbsp minced ginger root
• 2 boneless, skinless chicken breast halves, cubed
• 1 Tbsp peanut oil
• 6 garlic cloves, minced
• 6 green onions, minced
• 2 tsp 5-spice powder, optional
• 1 red bell pepper, cored, thinly sliced
• 1 c snow peas
• 1 c sliced button mushrooms
• crystallized ginger, minced, optional

Details

Servings 4

Preparation

Step 1

Heat salted water to a boil in a large saucepan over medium-high heat; cook noodles according to package directions. Drain; set aside.

Whisk the peanut butter, soy sauce and half of the ginger root together in a small bowl. Pour over the chicken in a shallow container; let stand 30 minutes.

Heat the oil in a large skillet over high heat; add the garlic and onions. Cook, stirring, until the garlic is fragrant, about 2 minutes.

Add the 5-spice powder, bell pepper, snow peas, mushrooms, remaining ginger root and the chicken with its marinade; cook, stirring until chicken is cooked through, about 8 minutes.

Divide noodles among 4 dishes; top with chicken stir-fry. Garnish with crystallized ginger, if desired.

*When I made this the first time, we thought it needed more sauce, so I doubled the sauce ingredients when I typed the recipe.

From the Chicago Tribune