Best No Yolks Asian Vegetables And Chicken In A Spicy Peanut Sauce Recipes

CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE

Chicken Stir-Fry with Spicy Peanut Sauce image

"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...

Provided by Alex Guarnaschelli

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/2 cup smooth peanut butter
1/4 cup low-sodium soy sauce
1/4 cup apple cider vinegar
1 tablespoon honey
1 tablespoon hot sauce
1 tablespoon sesame oil
1 knob ginger, grated (to equal about 1 tablespoon)
5 large cloves garlic, grated
1 pound boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
Kosher salt
1/4 teaspoon red pepper flakes
3 tablespoons canola oil
12 to 15 small red radishes, quartered, plus 1 loose cup radish greens, coarsely chopped
1 large red bell pepper, cored, seeded and cut into 1/2-inch-thick strips
1 cup frozen peas
Zest and juice from 1 small lime

Steps:

In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.

NO YOLKS® CHICKEN NOODLE SOUP

NO YOLKS® Chicken Noodle Soup image

Flavorful herbs, fresh vegetables and NO YOLKS® Noodles make this homemade chicken noodle soup an all-time favorite.

Provided by NO YOLKS(R)

Categories Trusted Brands: Recipes and Tips NO YOLKS®

Time 24m

Yield 8

Number Of Ingredients 11

Ingredients

6 ounces NO YOLKS® Extra Broad Noodles
1 tablespoon vegetable oil
2 cloves garlic, chopped
1 onion, chopped
2 carrots, peeled and sliced
2 ribs celery, sliced
2 bay leaves
2 sprigs fresh thyme
1 rotisserie chicken, shredded, skin and bones removed*
4 quarts chicken broth
Salt and pepper

Steps:

Heat oil in a large pot over medium heat. Add garlic and onions and saute 2 minutes.
Add carrots, celery, bay leaves, thyme, chicken and broth. Bring to a boil. Add noodles. Reduce heat to medium and simmer 10 minutes. Remove bay leaves and thyme sprigs. Season with salt and pepper to taste.

Nutrition Facts : Calories 251.3 calories, Carbohydrate 21.4 g, Cholesterol 60.2 mg, Fat 9.2 g, Fiber 2.1 g, Protein 18.1 g, SaturatedFat 2 g, Sodium 2013.7 mg, Sugar 3.7 g