I Really wanted to make this dish to either entice or frighten the kiddos, chicken, peanut butter and daddy's weird sauce from last week! The reaction I got however was a resounding "whatever" I'm kind of getting used to it now anyway. Actually I am not really sure why I got this dish stuck in my head but sometimes that happens to me and the only way to make it stop is to cook the damn thing andbe done with it.
I started in the morning with the marinate I mixed Sesame Oil, Minced Garlic, Rice Wine Vinegar and Peanut Butter (not well measured sorry) I whisked those together and put in two Chicken Breasts to soak for most of the day.
for the sauce:
2 cloves of garlic minced
about a 1 inch cube of fresh ginger grated
1 TBS sesame oil
1 TBS corn oil
3/4 cup chicken broth
1/2 cup peanut butter
1/2 cup of my clementine ginger sauce (plumb sauce would work fine too)
2 TBS soy sauce
1 medium carrot peeled and sliced
1 small zucchini sliced
Start by heating the oil in a saucepan then add the garlic and ginger, when the pan is good and hot add the chicken breasts and lightly brown on each side. After that add the rest of the ingredients (except noodles, carrots and zucchini) and whisk together.
As soon as this is combined put the noodles carrots and zucchini into a saucepan of simmering chicken broth for about 5 minutes until tender then drain them. Put Some of the peanut sauce into a saute pan and add the noodles... saute until the chicken is done (about 5-7 more minutes). Julianne the chicken once it is done and set it on the noodles and top it all with a little bit of the sauce. I may have let it thicken a little too much but next time I will add a little bit of chicken broth at the end to thin it out some but overall the dish is a winner