South Beach Peanut Chicken And Noodles Recipes

THAI PEANUT CHICKEN AND NOODLES

Steps:

• For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.

SPICY PEANUT CHICKEN & NOODLES

Steps:

• Microwave frozen vegetables according to package directions., Place broth, peanut butter, teriyaki sauce, pepper and cayenne in a large skillet; cook and stir over medium heat until blended. Stir in chicken; heat through. Stir in vegetables., Prepare noodles according to package directions. Drain and immediately add to chicken mixture, tossing to combine. Sprinkle with green onions. If desired, moisten with additional broth. Serve immediately.

COLD PEANUT SOBA NOODLES WITH CHICKEN

Steps:

• Bring a large pot of water to a boil. Add the soba noodles and edamame and cook as the noodle label directs. Reserve 1 cup cooking water, then drain the noodles and edamame and run under cold water until cool.
• Whisk the peanut butter, vinegar, soy sauce, ginger, sesame oil and chili sauce in a large bowl. Add 1/2 cup of the reserved cooking water and whisk until smooth. Add the noodles and edamame, season with salt and toss to combine (add more cooking water to loosen, if needed). Divide among shallow bowls and top with the chicken, cucumber and scallions.

DENISE'S PEANUT CHICKEN

Steps:

• Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
• In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.

CHICKEN SINGAPORE NOODLES

Steps:

• Bring a large pot of lightly-salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.
• Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter has dissolved into the sauce.
• Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.

SOUTH BEACH PEANUT CHICKEN AND NOODLES

Steps:

• Cook noodles according to package directions, run under cool water and drain.
• 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.
• 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.

PEANUT NOODLES WITH CHICKEN

Steps:

• Bring a large pot of water to a boil. Toss the chicken with 1 tablespoon sambal oelek, 1 teaspoon soy sauce and a pinch each of salt and pepper. In a separate bowl, whisk the remaining 2 teaspoons sambal oelek and 2 tablespoons soy sauce, the peanut butter, vinegar, 3 tablespoons water, 1/4 teaspoon salt and a few grinds of pepper.
• Salt the boiling water; add the spaghetti. Cook 1 to 2 minutes less than the label directs for al dente, adding the boy choy in the last 2 to 3 minutes. Reserve 1 cup cooking water, then drain.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until just cooked through, 3 to 4 minutes per side. Remove to a cutting board.
• Return the skillet to medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the snow peas and bell pepper; cook, stirring, until crisp-tender, 1 to 2 minutes. Add the spaghetti and bok choy and a pinch each of salt and pepper; cook until combined, 3 to 5 minutes. Add half the peanut sauce and 1/2 cup of the reserved cooking water. Toss to coat, adding more cooking water as needed. Stir in all but 2 tablespoons scallions. Season with salt.
• Slice the chicken. Divide the noodles and chicken among bowls. Top with the remaining peanut sauce and reserved scallions.

STIR FRIED CHICKEN WITH SOBA NOODLES (SOUTH BEACH DIET PHASE2)

Steps:

• Bring a large saucepan of water to a boil. Cook noodles according to package directions.
• While noodles are cooking, in a medium bowl, combine chicken with scallion whites, garlic, ginger, and pepper flakes; season lightly with salt.
• Drain noodles and transfer to another medium bowl. Add scallion greens, soy sauce, and sesame oil.; toss to combine. Season lightly with salt.
• In a large nonstick skillet or wok, heat vegetable oil over medium-high heat. Add chicken, and cook, stirring constantly, until just cooked through, 4-5 minutes. Transfer chicken to a plate.
• Return the pan to the heat. Add cabbage, mushrooms, and water. Cook, stirring until vegetables are wilted, about 4 minutes. Return chicken and noodles to the pan, stir, and cook to heat through, about 1 minute. Toss with lemon juice and serve warm.

PEANUT CHICKEN WITH NOODLES

Steps:

• Cook the rice noodles according to the pack instructions. Meanwhile, put the chicken and pepper in a microwave-proof dish and cover. Microwave on High for 2 mins, until piping hot.
• Drain the rice noodles and tip into a bowl. Stir through the beansprouts. Whisk the chilli sauce and soy sauce together, then stir through the noodles, along with the chicken, pepper and spring onions. Scatter over the peanuts and coriander to serve.