Chinese Noodles with Chicken & Peanut Sauce
Delicious hot or cold. Make extra for your next day lunch!
For the Peanut Sauce:
1/3 cup creamy peanut butter
3 tablespoons gluten-free soy sauce (Check label for allergens)
2 tablespoons sugar
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons dry sherry or Chinese Cooking Wine
¼ cup water
For the Salad:
6 ounces cooked rice noodles (I use "A Taste of Thai Straight Cut Rice Noodles")
2-3 tablespoons vegetable oil
About 1 pound boneless, skinless chicken breasts – cut into bite-sized, thin strips
1/2 Romaine lettuce heart – chopped into thin strips
1 1/2 cups peeled, diced cucumber
6-7 green onions, sliced ¼" thick
¾ cup slivered water chestnuts
Make the peanut sauce by whisking together all of the sauce ingredients. Cover and set aside.
Lightly coat a nonstick skillet over high heat with oil. Add the chicken strips and cook for about 3 minutes per side or until chicken is thoroughly cooked, and all juices run clear when cut into the thickest portion.
While the chicken is cooking, prepare the noodles according to package directions. Drain in colander and pat dry with a clean cloth.
When ready to serve, toss the well-drained noodles with the cooked chicken strips and the peanut butter sauce in a large bowl. Add the chopped lettuce, cucumber, green onions and the water chestnuts; toss again to coat.
Serves 4-6.
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