Indonesian Peanut Saute


Sometimes, I browse restaurant sites looking for things that sound good.You know, when things are getting a little too repetitive and the what’s-for-dinner monster is looming?

I’ve seen versions of this recipe in several places (like here or here), originally from the (not kosher) restaurant Noodles and co., and it sounded so good, I wanted to make a kosher version. I started working on it, and I’m so happy I did! (My husband was willing to “suffer” through the taste testing, too!) You can make it with or without chicken, but I was looking for some good protein, so I included it here. Feel free to leave it out if you want a parve dinner.

I made this amazing recipe earlier this week for a chesed meal (and our dinner, too). It got fantastic reviews from everyone. And even though I almost never eat chicken or meat (I’m just not a big fan of the taste), I ate a whole bowl. And then another one. It’s that good!

Seriously. This is what’s for dinner tonight. No really. Go get the stuff.

You want the recipe first? 😉

Indonesian Peanut Saute (serves 4)

  • about 2 pounds boneless, skinless chicken, cut into thin strips and seasoned with salt and pepper.

Marinate your chicken strips for a few minutes (I did mine right in the pan!) in:

  • 2t lime juice
  • 2t hot sauce (more or less to taste. I was making for a new mama, so this was pretty mild)
  • 2t garlic, minced
  • 2t fresh ginger, minced
  • 2t soy sauce

Then add a little oil and start cooking the chicken through.In the meantime, chop up your veggies – about 2 cups veggies. I did carrots cut into strips and broccoli in small florets. Sugar snap peas or snow peas would work, or cabbage, mushrooms…whatever you like.

Add these to your pan when the chicken is cooked. Let it cook for a little while longer–the veggies should be al dente – still a little crisp, but not raw.

While you’re doing those things, boil a pot of water and cook a box (mine was 13.25 oz) of long, thin noodles as directed. We did whole wheat spaghettini, but other long, thin noodles would work. Drain them and then have them wait for their delicious debut.

Last, make the peanut sauce. In a saucepan, simmer together until smooth:

  • 1 cup broth/water
  • 2/3C peanut butter
  • 3 T honey
  • 2 T minced fresh ginger
  • 1-2T garlic, minced
  • 3T soy sauce
  • 2T + hot sauce (again, depends on your taste. We like it hotter than this normally, and would go for more like1/4C.)

Once this is smooth, you can stop cooking it. If it’s a little thick, add water to thin it down. It’s going to be coating the pasta and chicken, so you don’t want it too thick.

Last, mix together chicken, veggies, noodles, and peanut sauce. Serve topped with a big handful of mung bean sprouts, some sliced limes, and chopped roasted peanuts. SO. GOOD.

So here’s your ingredient list (with approximate amounts for this recipe):

  • about 2 pounds boneless, skinless chicken, seasoned
  • 2t lime juice
  • 1/4 C+ hot sauce (more or less to taste)
  • 2T-3T garlic, minced
  • 2T-3T fresh ginger, minced
  • 4T soy sauce
  • 1 C broth/water
  • 2/3C peanut butter
  • 3 T honey
  • 1 pkg (~13.25 oz) long, thin pasta
  • Veggies: 2 cups chopped of your choice and mung bean sprouts
  • garnish: limes and peanuts

 


About Amital

A die-hard listmaker and observant Jewish mommy of 5, managing the challenges of life bit by bit with the help of a Shalom Bayit book and lists. And chocolate, of course. Lots of chocolate.

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