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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Spicy Thai Peanut Butter Chicken
- 8 ounce package rice noodles
- 1/2 cup peanut butter
- 3 tablespoons soy sauce
- 1/2 teaspoon cayenne pepper
- 2 tablespoons vinegar
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 12 ounce can chicken, undrained
Cook the noodles as directed on the package. Drain well and cut into
smaller pieces if desired.
Meanwhile prepare the sauce. In a 2-quart saucepan combine the peanut
butter, soy sauce, cayenne pepper, vinegar, garlic and onion powder.
Heat the sauce over a medium flame. Drain the juice from the canned
chicken into the sauce. Whisk briskly until the sauce is smooth.
Don't worry if it seems thin, adding the chicken and letting it
simmer will thicken it significantly.
Use a fork or your fingers to shred the chicken into small bits. Add
the chicken to the peanut butter sauce. Mix well and simmer briefly
until thickened to your preference. If you prefer a thinner sauce
then add a few spoonfuls of boiling water from the spaghetti pot.
When the spaghetti is cooked and drained, pour the sauce over it and
toss it well. Serve in bowls accompanied by canned pears, sweet
pickles and cool yogurt. Makes 4 servings.
Per Serving (excluding unknown items): 477 Calories; 18g Fat
(33.3% calories from fat); 23g Protein; 59g Carbohydrate; 2g Dietary
Fiber; 38mg Cholesterol; 1323mg Sodium. Exchanges: 3 1/2
Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Variation
If desired you may add 1-tablespoon dry parsley, 2 to 4-ounces well
drained pimiento and a dash each of cinnamon, cloves, ginger, black
pepper and cumin. |
