Tempting Tuesday’s Recipe:
Chicken with Broccoli Peanut Sauce over Rice Noodles
We are always looking for something easy to make for dinner that is gluten-free and dairy-free for our grandson. This Recipe from Becky at Sew Need It, was modified from a Big Oven Recipe. Since our grandson cannot have peanut butter, we can substitute sunflower butter! But if you can eat peanut butter, go for it! We modify lots of recipes due to food allergies in our family. If you enjoy fish, the chicken can easily be substituted with a white fish. I hope you enjoy them as we share them with you.
½ c chicken broth
1/3 c hoisin sauce
¼ c peanut butter creamy
2 tbsp rice vinegar
2 tbsp ketchup
¼ tsp crushed red pepper
2 tsp dark sesame oil
1 lb chicken (or white fish) cut into bite-sized pieces
1 ½ c red bell pepper cut into strips
1 tbsp ginger, grated
1 tsp garlic, minced
½ green onions, chopped
2 bunch broccoli, steamed
1 pound rice noodles
PUTTING IT ALL TOGETHER:
Cook noodles according to package directions, drain.
Combine broth and next 5 ingredients (broth through crushed red pepper) in a bowl, stir well with a whisk.
Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add the chicken, sauté 4 minutes. Add bell pepper, sauté 3 minutes, or until chicken is cooked through. Remove from heat. Combine chicken mixture and noodles in a large bowl.
Heat 1 tsp oil in pan over medium heat. Add ginger and garlic, cook 15 seconds. Stir in broth mixture, cook 30 seconds, stirring constantly. Add the broth mixture and ¼ cup green onions to noodle mixture, toss well. Add in steamed broccoli. Top with ¼ c green onions.