South Beach Peanut Chicken and Noodles

Submitted by Chef #1184215

"Like a thai peanut chicken, but with less noodles and added cabbage. I used rice noodles for my friends with wheat allergies, and served it with Archer Farms Hot Chili pineapple grilling sauce (from Target) and pickled ginger on the side. I doubled it and served to friends for lunch. From SB Diet Quick and Easy Meals, Phase 2 recipe"

 

• Ready In: 35mins
• Ingredients: 12
• Yields: 4 2 cup servings
• Serves: 4

ingredients

• 4 ounces soba noodles (or rice)
• 1 1⁄2 lbs chicken breasts, boneless, skinless (tenderloins would be easier)
• 3 teaspoons dark sesame oil, divided
• 1⁄3 cup natural-style peanut butter
• 2 tablespoons low sodium soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons water
• 4 cups napa cabbage, shredded (1 head, 3/4 #, I lightly pan seared to wilt)
• 2 scallions, sliced thin
• salt & fresh ground pepper

• optional

• 1⁄4 cup roasted peanuts, chopped as garnish
• 1 pinch red pepper flakes, to taste, to make it spicy

directions

1. Cook noodles according to package directions, run under cool water and drain.
2. Season Chicken with S & P and toss with 1t of the sesame oil. Heat grill pan or skillet over medium heat; cook chicken until browned and cooked throough. Transfer to a cutting board.
3. Wisk together peanut butter, soy sauce, vinegar, water and remaining oil in a large mixing bowl. Thinly slice chicken and add to peanut butter mixture. Add noodles, cabbage and scallions; toss gently to combine and serve.