Chicken pad thai - ji

Ingredients for 4 servings

Chicken
2 Tbspn sesame oil (Trader Joe’s)
3 Cloves garlic – minced
1-1/2 tspns grated fresh ginger
1 lb chicken breasts or tenders – cut into bite size pieces
1 small head broccoli – cut into small pieces
2 eggs - scrambled
1 box brown rice Pad Thai noodles (Whole Foods)

Sauce
1/3 cup coconut aminos (Whole Foods)
1 cup natural creamy peanut butter
1-1/2 Tbspn apple cider vinegar
1-1/2 cups reduced sodium chicken broth (Trader Joe’s)
Juice from 1 small lime
2 tspns crushed red pepper
1⁄4 cup coconut sugar (Trader Joe’s)
1⁄4 cup evaporated cane sugar (same as turbinado sugar) (Trader Joe’s)

Easy

Directions

1. Chicken: Heat oil in wok or large pan.

2. Add garlic and ginger – allow to simmer for a few minutes. Then add chicken.

3. When meat is half cooked, add broccoli.

4. Continue to stir fry until chicken is cooked – stirring often.

5. There will most likely be liquid from the chicken at the bottom of the pan – leave it in the pan.

6. When chicken is cooked and broccoli is crisp/tender, add eggs and stir constantly.

7. While chicken is cooking, boil noodles as directed on box.

8. Once noodles are cooked, drain and drizzle with a small amount of olive oil or sesame oil to keep them from sticking together.

9. Whisk all sauce ingredients in a small bowl.

10. Combine noodles and sauce with Chicken/Broccoli in the large pan.

11. Add chopped green onions and garnish with chopped peanuts before serving.

main courses September 22, 2014 19:49