Inspired by The Chew last week, I have played around with this recipe, changed some ingredients and thickened the sauce. The result is a quick meal that can feed 8... or 4 if you each have two servings. Tastes great as a leftover, midnight snack or between two pieces of bread for lunch the next day. Apparently this dish has been around forever, so I'm a late but happy bloomer. We loved it so much I made it again two days later!
INGREDIENTS:
8 boneless, skinless chicken fillets marinated overnight in soy sauce and spread with creamy peanut butter
1 cup peanuts
5 eggs
2 1/2 pkg Japanese Curly Noodles
10 cloves minced garlic
2 cups shredded carrots
2-3 cups bean sprouts
10 scallions thinly sliced
Extra virgin olive oil
Kosher salt
Garnish with a thinly sliced Granny Smith apple
SAUCE INGREDIENTS:
1 cup water
1/2 cup brown sugar
Juice from 2 freshly squeezed lemons
1/2 cup creamy peanut butter
3 TBSP Worchesteshire sauce
9 TBP soy sauce
Pinch kosher salt
EASY STEPS:
1. In large skillet with 1 TBSP extra virgin olive oil on medium heat briefly cook peanuts for 2 minutes, remove from heat. Add more olive oil and the eggs. Lightly scramble til almost done, remove and set aside.
2. Slice chicken in thin strips, add 2 TBSP olive oil and garlic along with the chicken and cook til done, about 5 minutes.
3. In medium saucepan, bring 1/2 pot of water to boil. Place noodles in large bowl and pour enough boiling water to cover noodles and set aside.
4. While chicken is cooking, in medium saucepan (I used the same one) combine all sauce ingredients and heat.
5. When chicken is done, whisk in the scrambled eggs, carrotts, bean sprouts, sauce and noodles. Combine well. Stir in scallions and peanuts. Serve with chow mein noodles if you want extra crunch.
Spot gives this 4 big paws. She loves chicken anything and without any onions cooking, she stayed in the kitchen the entire time. I will serve this over Thanksgiving weekend when we aren't eating turkey.
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