This is another great recipe utilizing one of my favorite ingredients . . . PEANUT BUTTER! If you haven’t guessed yet 🙂
( I got the ‘crispy’ idea from PF Chang’s dan dan noodles)
Ingredients for the chicken:
- 1/4 cup packed brown sugar
- 1/4 cup low-sodium soy sauce
- 1 tbsp fresh lime juice
- dash cayenne
- 1/4 tsp curry powder
- 3 garlic cloves, minced
- 1 1/2 – 2 pounds chicken tenders
Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours (this also freezes well).
Prepare grill.
Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute. Place chicken on oiled grill; grill about 4-5 minutes each side or until done, turning and basting frequently with the marinade.
Ingredients for the Noodles:
- A bunch of your favorite veggies to sauté. I used 2 baby bok choy, 2 green bell peppers, several julienned carrots, green onions
- 1 bundle of soba noodles, boiled until al dente
- For the peanut sauce to add at the end: 2 tsp grated peeled fresh ginger, 3 garlic cloves, minced, 1 cup low-sodium chicken broth, 1/2 cup peanut butter, 1/4 cup low-sodium soy sauce, 3 tbsp rice wine vinegar, 1 tsp chili garlic sauce all warmed up in a small saucepan (you may have sauce left over, depending on how saucy you like your noodles)
Stir fry all the veggies until slightly tender in a large wok, but still crisp; remove from wok. Add some more canola oil, then the cooked noodles and cook until crispy around the edges. Pour the veggies back on top of the noodles along with the peanut sauce and serve with the asian BBQ chicken! Top with more green onions for garnish. Pyramid apricot ale is one of my favorites and went well with this type of dish.
