Happy Thursday!! What’s your thoughts on having a cold salad for dinner? Or do you like a hot dish for your evening meal? I was in the mood for something with an Asian flair and this recipe appealed to me with the fresh veggies and a creamy peanut sauce. I was a bit worried that the DIY Guy wouldn’t go for it but I’m happy to say that he was game and enjoyed it a lot!
- 2 1/2 tablespoons soy sauce
- 2 tablespoons peanut butter
- 1 1/2 tablespoons toasted sesame seeds
- 1 tablespoon rice vinegar
- 1 tablespoon light brown sugar
- 1/2 clove minced garlic
- 3/4 teaspoon hot sauce
- 2 tablespoons hot water
Chicken and noodles
- 8 oz. Chinese noodles or thin spaghetti
- 1 tablespoon salt
- 1 tablespoon toasted sesame oil
- 14 oz. shredded cooked chicken
- 1 red pepper cut into matchstick strips
- 1 cup cucumber – peeled, halved lengthwise, seeded and sliced 1/4″
- 1/2 cup shredded carrots
- 2 thinly sliced scallions
- 1 tablespoon toasted sesame seeds
Chicken and Veggies
I have a new trick I want to share with you on shredding chicken… First, when a recipe calls for cooked chicken, I really prefer to bake my own. After baking I used my fingers to shred it – time consuming and I would usually get bored and not do a good job! Recently I had read, that if you have a mixer that has a paddle beater (i.e. as in a Kitchen Aid), to place the chicken in the bowl and turn the beater on low. Sure enough the chicken was shredded in bite size pieces and only took about 4 minutes… whoa – impressive. Now I’m not sure if it would work with regular twin beaters but you could give it a try.
Hope you enjoy this recipe!