Remember my friend Melanie’s Mocha Dream Cookies? Well they were so darn fabulous that when she emailed me her recipe for her Spicy Peanut Chicken I just had to try it. Then, I had to tweak it! She told me that was OK, she is such a sweetie. Here is the original recipe:
Melanie’s Spicy Peanut Chicken
Half a package of rice noodles
2 boneless/skinless chicken breast
3 cups of broccoli
1 red onion
2 tbsp of peanut butter
1 tbsp of soy sauce
1 tbsp of curry paste
1 tbsp of honey
Cook noodles as per package directions. Stir fry the chicken. When almost cooked, add veggies (and feel free to add other stuff… peppers, carrots, snow peas). Continue to stir fry. When ready, add PB, soy, curry and honey. Mix to cover chicken and veggies. Add noodles. Stir to coat. Enjoy!!!”
Oh… don’t forget to sprinkle with peanuts before serving!!! Depending on how hot you like your curry, you can adjust the quantity.
I loved the recipe but I personally wanted more peanut butter flavour and kick so the second time I made it I added 3 tbsp of peanut butter and 1/2 tsp of sriracha hot sauce because I was using mild curry paste.
I sauteed what veggies I had: mushrooms, broccoli, green pepper and red onion. I cooked up some rice noodles and once the veggies were cooked I added the noodles and sauce to the pan:
I made sure to coat everything and tossed is some cooked shredded chicken to make a complete meal.
I did not have peanuts so I sprinkled some cashews and sliced green onions on top. What a fabulous and tasty lunch on a cold winter’s day. You have a little bit of Thai-flavours going on with some Indian spices, a very nice fusion dish that was so easy to make. A very adaptable recipe too, packed with flavour. I give this recipe four out of five wooden spoons.