| Serves: |
Makes 6 servings
|
Cooking Time:
|
60 minutes
|
This peanutty dish is perfect for sharing. Your family will beg for seconds of this tasty protein-enriched meal.
Ingredients:
| 2 |
chicken breasts |
|
| ½ cup + 4 tbsp |
soy sauce |
|
| 2 tbsp |
olive oil |
|
| 1 |
clove garlic, crushed |
|
| 1cm |
fresh ginger, peeled |
|
| 8 tbsp |
peanut butter |
|
| 3 tbsp |
sugar |
|
| 5 tbsp |
peanut oil |
|
| 1 |
lemon (juice) |
|
| 1 |
rice noodles |
|
| ½ cup |
U. S. peanuts, peeled |
|
| 6 |
green onions (scallions), sliced |
|
| ½ |
cucumber thinly sliced |
|
| 2 |
heads iceberg lettuce |
|
Directions:
Cut the chicken breasts into short strips; place in a bowl along with ½ cup soy sauce, let marinate 20 minutes.
Heat a frying pan, add olive oil, and fry the chicken until golden brown and well done.
In a food processor blend the garlic, ginger, peanut butter, 4
tablespoons soy sauce, sugar, peanut oil, lemon juice, and 5 tablespoons
of water.
Put enough water to boil, add the noodles until done, 8 to 10 minutes,
drain and place in bowl, add the peanut sauce tossing until everything
is well mixed. Add the peanuts, green onions, cucumber and chicken
strips.
Separate the lettuce leaves, wash and dry completely. Place on plates
and arrange enough noodles on each leave. Serve immediately.
To view a PDF version of this recipe, click
here.