Tuesday, November 20, 2012

Peanut Soy Chicken

Hello everyone and welcome back to another edition of Scrub Chef. I realize that my previous recipes have been novels to read so i'm gonna go ahead and try to keep this one short and sweet. This dish doesn't have a photo as of yet because i just made it and i'm enjoying it as we speak. For this dish, you will need the following:

  • 3 Chicken tenderloins
  • 1/3rd pound of noodles (your choice really, i used plain-old spaghetti for this one though.
  • 3.5 tbsp of peanut butter (used super chunky which had a nice result but i'm guessing it would be equally as good with smooth)
  • 1.5 tbsp of soy sauce (preferrably low-sodium but it doesn't have to be)
  • 1 tsp of lemon juice
  • sriracha for taste and the level of spicy that you are comfortable with
  • 1 cup of water
  •  1 tbsp of garlic salt (plain old garlic powder will do fine as well)
  •  a dash of thyme
  • 1tsp of dehydrated diced onions
  • 1tsp ginger
  • olive or vegetable oil
The steps are as follows:

  1. prepare a pot of water and put it on the stove top set to high. let it reach boil while doing prep of other steps.
  2. in a mixing bowl, place the peanut butter, soy sauce, lemon juice, sriracha, thyme, garlic salt, water, onions (ground to a fine powder) and ginger. Mix thoroughly with whisk or cake mixer.
  3. when mixed thoroughly, it should be mildly thick but still have a liquid texture to it. Taste to ensure proper flavor. Peanut should stick out the most, with a hint of soy, lemon juice and the bite from sriracha. Set the sauce aside.
  4. Once your pot of water has reached boil, add noodles.
  5. defrost chicken tenderloins, cut the tenderloins into strips then add to a pan with a small amount of olive or vegetable oil that is set on high. when tenderloins start to sizzle and pop bring heat down to medium and cover the pan. When chicken is white on both sides. add 3 tablespoons of the sauce to the pan, stir the chicken in the sauce until evenly covered, then recover the pan for 2 minutes.
  6. remove the pan from the stove. remove chicken onto a paper-towel covered plate to strain excess fat.
  7. when noodles are at desired softness, strain. then place back in the pot and mix in the remainder of the sauce, stir till evenly covered, mix in the chicken and serve!
I got home tonight and had the strangest craving for ramen but while reading the ingredients of the flavor packets, i decided i'd make my own creation involving soy sauce and peanut butter. the result was the awesome peanut soy sauce of this dish. Chicken has the potential to taste like whatever you cook it in or with so adding the peanut soy sauce as close to the finish as i did allowed me to almost glaze the chicken and sear in the flavor without unintentionally turning it into a goulash. 

No comments:

Post a Comment