A little spicy, a little nutty, this dish kicks it up a notch and adds a little Asian flare to your table.

Time: about 45 minutes start to finish

Ingredients:
4 boneless but skin on chicken thighs
1 Pkg rice noodles
4 baby bok choy
1/2 small bag of snap peas or sugar peas
1 cup baby spinach
1/4 cup chicken stock
1/4 cup coconut milk (or other milk sub)
Cayenne Pepper to taste
1/2 cup thai peanut sauce (like Thai Kitchen’s Peanut Satay Sauce or House of Tsang’s Bangkok Padang Peanut Sauce)
Grapeseed oil
Toasted sesame oil
6 pieces of naturally pickled ginger, plus 2 tsp of ginger juice
1 -2 cups coarse chopped almond meal (like that leftover from making homemade almond milk)

Tools:
1 large pot
1 skillet
1 chopping knife
poultry shears
strainer
measuring spoons
cutting board
cheese cloth or paper towels

Potential Allergens: soy, sesame, wheat (depending on the sauce used), almonds, coconut

Instructions: Set your oven to 350* and put the 4 chicken thighs in a casserole dish.  Put them in the oven for about 20-30 minutes, or whenever the juices run clear.  In your favorite cast iron skillet, start heating up the sesame and grapeseed oils.  Chop the bok choy into 1/2 in pieces and the peas in halves.  Add the veggies to the oil and saute. Once they have sauteed for a bit, add the chicken stock and simmer until almost tender, at which point add the spinach until wilted. Bring a large pot of water with a pinch of salt and a splash of sesame oil to a boil and add the rice noodles, making sure to stir occasionally to prevent clumping.

While the noodles cook and the veggies are finishing, in a small bowl, mix the peanut sauce, coconut milk, a few splashes of sesame oil, ginger and cayenne pepper. The noodles only take a few minutes, so strain these now, wash them in cold water, and dry them using a few paper towels or cheesecloth. Return them to the pot and put 75% of your sauce mix in with the noodles. Add the veggies as well. Stir until the sauce has coated all the noodle and the veggies and mixed in well. Add all but a handful of the almond meal to the noodles and mix in well.

The chicken should be done now, so take that out of the oven, discard the skins if you wish, and using poultry shears, chop up the chicken into bite size pieces. In the same skillet you were using before, add the chicken, the remaining peanut sauce, and a handful of almond meal. Cook this just a little so the sauce darkens slightly.

Serve the noodles with a pile of the sauteed chicken and fresh baby spinach on the side with a nice Asian dressing. Enjoy!

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