Update my dinner status, I'm making this tonight.
6 chefs marked this as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
To prepare the peanut sauce, combine the ginger, cilantro, garlic, jalapenos, vinegar, soy sauce, and peanut butter in the bowl of a food processor and process until smooth. Scrape down the sides of the bowl and add the curry powder honey, and sesame oil; process until smooth. Set aside. Meanwhile, in a very large saute pan, heat the oil over high heat until smoking hot. Put the chicken breasts in the pan and brown them well, about 2 minutes on each side. Decrease the heat to medium and cook for another 2 to 3 minutes. Add the sherry, increase the heat to high, and cook until about half of the sherry remains, 2 to 3 minutes. Add the chile sauce and turn the breasts to coat them well. Decrease the heat to low and slowly simmer while you prepare the noodles. Put the noodles in the pasta insert and set the pot of boiling water or in the stockpot and cook for about 2 minutes to heat through. Strain the cooked noodles and place in a large bowl. Toss them with 1/2 cup of the peanut sauce and place on a serving platter. Remove the chicken slices on the noodles and pour some of the remaining sauce over the top. Sprinkle with the roasted peanuts and scallions. Serve hot. Converted by MC_Buster. Per serving: 431 Calories (kcal); 19g Total Fat; (43% calories from fat); 33g Protein; 25g Carbohydrate; 93mg Cholesterol; 2156mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
