Best Chicken And Shredded Cabbage W Noodles Peanut Sauce Recipes

CHICKEN WITH PEANUT SAUCE

Chicken With Peanut Sauce image

This is a perfect dinner when cooking for two. It is very attractive and served on the bed of shredded Napa cabbage is a complete meal.

Provided by PaulaG

Categories One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 boneless skinless chicken breasts
1/4 teaspoon fresh ground pepper
salt
2 teaspoons butter
1/2 small red bell pepper, chopped
2 -3 cups shredded napa cabbage
1/4 cup peanut butter
1/2 cup water
1 tablespoon lime juice
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 green onion, sliced
1 clove garlic, chopped

Steps:

Sprinkle both sides of chicken with pepper,salt lightly.
Melt the butter in a 10-inch skillet over medium heat.
Cook chicken in the butter for 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
Remove chicken from skillet and keep warm.
In same skillet, add the peanut butter and last 6 ingredients.
Heat over mdium heat, stirring frequently, until hot and slightly thickened.
Divide the shredded cabbage on 2 serving plates, top with chicken and sauce.
Garnish each serving with diced red pepper.

Nutrition Facts : Calories 378.9, Fat 21.9, SaturatedFat 6.2, Cholesterol 78.5, Sodium 262.4, Carbohydrate 12, Fiber 3.7, Sugar 5.2, Protein 36.8

SPICY THAI PEANUT SAUCE WITH CHICKEN AND RICE NOODLES

Spicy Thai Peanut Sauce With Chicken and Rice Noodles image

Make and share this Spicy Thai Peanut Sauce With Chicken and Rice Noodles recipe from Food.com.

Provided by Jordan Elwell

Categories Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup unprocessed natural creamy peanut butter
1/4 cup soy sauce
1/2 tablespoon ground ginger
2 tablespoons minced garlic
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons hot chili oil (2 for moderate spicyness add (to taste)
3 tablespoons honey
4 chicken breasts
2 cups chopped broccoli
3 chopped green onions
2 shredded carrots
1 (14 ounce) package Thai rice noodles

Steps:

Sauce: Combine peanut butter, soy sauce, ginger, garlic, oils, vinegar and honey in sauce pan. Simmer, covered, on low heat for 5-10 minutes or until hot, stirring occasionally.
Chicken: Cut and sauté chicken breasts over olive oil, adding vegetables when chicken is almost finished cooking. Add salt and pepper to taste.
Noodles: Cook rice noodles in water with salt, according to package instructions.
Serve chicken/vegetables over noodles with sauce poured generously on top.

Nutrition Facts : Calories 865.3, Fat 29.2, SaturatedFat 6.7, Cholesterol 92.8, Sodium 1391.3, Carbohydrate 108.4, Fiber 5.2, Sugar 17.3, Protein 41.7

CHICKEN AND SHREDDED CABBAGE SALAD WITH NOODLES AND PEANUT SAUCE

Chicken and Shredded Cabbage Salad with Noodles and Peanut Sauce image

Categories Salad Sauce Chicken Low Sodium Peanut Cabbage Noodle Simmer Boil

Yield serves 12

Number Of Ingredients 24

Ingredients

3 quarts water
2 stalks celery, cut in half lengthwise
1 2-inch piece fresh ginger, thinly sliced
2 garlic cloves
8 sprigs cilantro, including stems, roughly chopped (about 3/4 cup), plus 1/2 cup loosely packed leaves for garnish
2 tablespoons toasted sesame oil
Coarse salt
3 boneless, skinless chicken breasts (about 3 pounds)
1 pound somen or vermicelli noodles
1/2 head green cabbage
1 bunch carrots, peeled (about 6 carrots)
2 serrano or jalapeño peppers, seeds and ribs removed
1/2 cup loosely packed fresh mint leaves, chopped
1 cup Peanut Sauce (recipe follows)
1/2 cup roasted unsalted peanuts
Peanut Sauce
1 5-inch piece fresh ginger, minced or grated (about 3 tablespoons)
2 shallots, minced (about 1/3 cup)
1/4 cup Asian fish sauce
1/2 cup low-sodium soy sauce
3/4 cup fresh lime juice
1 cup smooth peanut butter
1/4 cup toasted sesame oil
(makes 2 1/2 cups)

Steps:

In a large saucepan, combine the water with the celery, ginger, garlic, chopped cilantro, 1 tablespoon sesame oil, and a pinch of salt; bring to a boil over high heat. Add the chicken breasts, and reduce heat to medium. Simmer until the chicken is cooked through, about 12 minutes. Remove from heat, and let stand until the chicken is cool enough to handle, about 10 minutes. Transfer the chicken to a cutting board, and cut it into 1/4-inch strips, or shred as finely as possible with your fingers. Place in a medium bowl, and set aside.
Bring a large pot of water to a boil; add salt. Cook the noodles until they are al dente, according to package instructions, about 3 minutes. Transfer to a colander, let drain, and rinse under cold water until they are cool. Place in a medium bowl, and toss with the remaining tablespoon sesame oil; set aside.
Cut the cabbage in half, and remove the core. Slice the cabbage and carrots as thinly as possible with a mandoline or sharp knife. Place in a large bowl. Cut the serrano chiles into very thin strips, and add to the bowl along with the shredded chicken and mint. Just before serving, pour the peanut sauce over the mixture, and toss to coat. Place the noodles on a large serving platter, and pile the chicken mixture on top. Sprinkle with peanuts and cilantro leaves.
Peanut Sauce
In a large bowl, combine the ginger, shallots, fish sauce, soy sauce, and lime juice. Whisk in the peanut butter; whisk in the sesame oil.