Ryan Schuetzler

Researcher and techie extraordinaire

Foodage - Asian Chicken and Noodles

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In our family, we have a tradition of me cooking Sunday dinner. Sometimes it’s pretty basic, like some grilled cheese or spaghetti with canned sauce. Other times I go all out and pull out a recipe. I’ll start posting some of the more delicious recipe’s here on the blog for all to see and enjoy. This week was Asian Chicken and Noodles from the 365 days of CrockPot cookbook.

Asian Chicken and Noodles

Cut about 1 lb chicken breast or chicken thighs into bite size pieces.

Combine the following ingredients in medium size bowl and wisk until smooth:
1/3 c creamy peanut butter
1/4 c soy sauce
1 T rice vinegar
1 T lime juice
1 1/2 tsp oil
1 tsp hot chili sauce with garlic (I use Srirachi sauce)
1/2 tsp ground ginger
1/4 tsp salt
2 garlic cloves minced

Toss chicken into mixture and put into 3 qt crockpot. Cook on low for 3-4 hours (watch to see that the peanut butter sauce doesn’t start burning).

About 20 minutes before serving, cook 8 ounces of linguine according to package directions. For the last 2 minutes of cooking add the following ingredients: 1 ½ cups shredded carrot, ¼ pound snow peas, trimmed and halved crosswise, ½ of a red bell pepper cut in strips. Reserve 1/3-½ cup of the cooking liquid and add to the crockpot mixture. Drain the pasta and vegetables and place in a large bowl. Pour chicken mixture over pasta. Toss well. (Or if the crockpot is large enough, just pour the pasta into the pot and mix. Serve from the crock).

Commentary

We didn’t have any bell peppers, so I skipped that part. I substituted regular peas for snow peas, again out of necessity. Finally, I used angel hair pasta instead of linguine. In the end, it was awesome, and I had a hard time stopping.

Hopefully if you choose to cook this one up, you love it as much as I did. Feel free to leave any recipe recommendations in the comments for me. I’m no expert, but I can follow a recipe pretty well most of the time.

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