Chicken Entrée

Chicken with Peanut Sauce

This was a very simple recipe to make.  (I did, however, take a shortcut…see below.)  It is from the Asian book of the Food Made Fast series by William Sonoma.  I was happy with the chicken and the sauce.  The noodles were just okay.  They definitely needed a little something…

Start by making the sauce:

  • Combine all of the following in a blender: 3 tablespoons creamy peanut butter, 3 tablespoons soy sauce, 3 tablespoons rice wine vinegar, 2 tablespoons sesame oil, 1/2 teaspoon chili paste, 1/4 teaspoon sugar, and 1/4 cup warm water.
  • Process until smooth.

Then shred the chicken.  You’ll need about 2 cups total.  (*My shortcut: I bought an already cooked rotisserie chicken from the supermarket.  I have never done that before.  But it was worth it in this case (and quite tasty!).  I used about 1/2 of the chicken.  So I even have leftovers!)

  • Mix the shredded chicken with about 1/2 of the peanut sauce.  Reserve the other half.

Next, make the noodles.  I used Kame Rice Sticks (Vermicelli).  I only had to cook for 3 minutes in boiling water.

  • After draining the noodles, return to the hot pot and add 1 bag baby spinach and 1 tablespoon peanut oil.
  • (I also added a little soy sauce and sesame oil to jazz it up a bit.)

Last, put it all together.  Place the noodles in the bottom of a bowl.  Spread the chicken on top.  Drizzle the rest of the peanut sauce.  Garnish with chopped roasted peanuts and cilantro.

Again, I LOVE the sauce and the chicken.  The noodles are a little bland.  Need to add more flavor next time.  Other than that, this was yummy!


I'm a middle school math teacher by day and a total food enthusiast by night.

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