J
Jeanh
Guest
INGREDIENTS:
- 8 ounces thick rice noodles
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon sesame oil
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 can (8 ounces) baby corn, drained
- 1 cup frozen peas
- 1/8 teaspoon salt
- 1/8 teaspoon dried basil
- 1/8 teaspoon pepper
- 1 cup Thai peanut sauce, divided
- cilantro or parsley sprigs, to garnish
INSTRUCTIONS:
- Cook noodles according to package directions.
- Meanwhile, in a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until juices run clear.
- Add the water chestnuts, corn, peas, salt, basil and pepper and heat through. Stir in 1/4 cup peanut sauce. Remove from the heat and keep warm.
- Drain noodles and divide among four bowls. Spoon 2 tablespoons peanut sauce over each bowl and toss to coat the noodles. Top with chicken mixture. Drizzle with remaining peanut sauce and garnish with cilantro or parsley.
