It’s not officially summer yet, but when school ends each year, most summertime activities begin, which means there usually aren't enough hours in the day to get everything done. That’s when one-dish meals really come in handy.
Instead of preparing several dishes for dinner, if you’re pressed for time, it’s still possible to get all the food groups and nutrition you need by combining them into one big skillet or cooking pot. It also saves on cleanup time when dinner is over.
This recipe for Thai Peanut Chicken is a little different from most one-dish-meals, so it might appeal to the youngsters in the family, who tend to be more picky when it comes to eating their vegetables. And, since this Thai dish contains peanut butter, it might bring them to the table quicker, and they may actually like their veggies for a change.
The dish is great served with a fresh salad and ice-cold lemonade. Best of all, the easy meal prep and cleanup may even leave you some time after dinner to enjoy summer activities with your family!
THAI PEANUT CHICKEN ONE-DISH-MEAL
6 ounces (2 1/2 cups) uncooked fine egg noodles
1/4 cup creamy peanut butter
1/2 teaspoon finely chopped gingerroot
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup soy sauce
1/4 cup water
1 tablespoon oil
2 cups small, fresh broccoli florets
1 1/2 cups (about 4 ounces) sliced fresh mushrooms
1 cup fresh baby carrots, quartered lengthwise
1 medium red bell pepper, cut into thin, bite-sized strips
1 (9-ounce) package frozen, diced chicken breast, thawed (or equal amount of your own)
1/4 cup coarsely chopped dry-roasted peanuts
Chopped, fresh cilantro, (optional)
Cook noodles as directed on package. Drain, cover to keep warm.
Meanwhile, in a small bowl, combine peanut butter, gingerroot, pepper flakes (if used) and 2 tablespoons of the soy sauce. Beat with wire whisk until blended. Gradually beat in remaining soy sauce and water until smooth. Set aside.
Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add broccoli, mushrooms, carrots and bell pepper and cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Add chicken; cook and stir until thoroughly heated.
Reduce heat to medium. Stir peanut butter mixture and then stir into mixture in skillet. Add cooked noodles; toss gently to coat. Cook and stir until thoroughly heated. Sprinkle with peanuts and cilantro (if used). Makes 5 (1-1/2 cup) servings.
Note: Angel hair pasta may be substituted for egg noodles.
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