PEANUT THAI CHICKEN WITH VERMICELLI NOODLES
A community cookbook find from Betty Nudell. Just typing this makes me salivate!I guessed time since I haven't made this yet. This recipe has poached chicken and it doesn't account for the cooking of the chicken.
Provided by Oolala
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine the peanut butter, 1 1/2 cups of the coconut milk, soy sauce, lemon juice, brown sugar, garlic, salt, and cayenne in a small saucepan over low heat. Stir constantly and cook until thickened. Blend or process to puree.
- Add broth and remainin 1/4 cup of coconut milk and blend until smooth. Cover and set aside (can be made ahead and refrigerated covered).
- Cook vermicelli, drain and rinse. Toss with peanut oil and cool to room temperature, stirring occasionally.
- Just before serving place pasta on individual plated. Spoon over the sauce and sprinkle with scallions.
- Slice chicken on the diagonal and re-assemble 1/2 breast on top of each serving. Surround with snow peas to resemble a nest. Sprinkle with garnishes.
Nutrition Facts : Calories 807.1, Fat 33.4, SaturatedFat 16.7, Cholesterol 68.4, Sodium 602.8, Carbohydrate 81.5, Fiber 8.5, Sugar 16.6, Protein 48
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