"Thai" Peanut Noodles

Fast, easy, delicious, healthy, affordable, and unique. Seriously, what more can you ask for in a meal? (And the "Thai" is in quotes because I made up the recipe myself. It's Thai inspired, but I'm not sure how authentic it really is.)

"Thai" Peanut Noodles

1 lb boneless, skinless chicken breast
3 TBSP olive oil
12 oz linguini
1 bag frozen stir fry vegetables
1/4 cup soy sauce
1/2 cup chunky peanut butter
1 fresh lime
1 TBSP fresh grated ginger (or dried)
1 tsp chopped garlic
1/2 tsp pepper
1/4 cup honey
1 big handful fresh cilantro leaves (optional)

1) Cut the chicken into 1" cubes. Season with pepper and the zest from the lime (grate off the outside green part, but don't go so deep it turns white.) Heat a large skillet or wok. Add oil, and then add the chicken. Let cook for about 2 minutes per side, until lightly browned.
2) Meanwhile, boil a big pot of water. Cook pasta according to package directions.
3) Add the vegetables to the chicken and toss to combine. Let cook on high heat for about 5 minutes, to cook vegetables.
4) Mix together remaining sauce ingredients: Soy sauce, peanut butter, garlic, ginger, lime juice, and honey. It may be a little gloppy.
5) Pour sauce over vegetables and chicken and stir to combine. Reduce heat to medium low and hold it there until the noodles are done cooking.
6) When noodles are done, drain them and toss them in with the peanut sauce, chicken, and vegetables. Sprinkle with fresh cilantro. Enjoy!

Notes:
-For Vegetarian, use frozen, shelled Edamame or even little shrimp.
-For Gluten-Free, use a good rice pasta fettucini.
-Buy your favorite bag of stir fry mix. My favorites have carrots, snow peas, onions, peppers, water chestnuts, and mushrooms. Of course you can chop fresh veggies instead of frozen. I just like the convenience of frozen in this dish.

Peanut-Coconut Chicken

Make a yummy and healthy dinner! Peanuts are high in omega 3 fatty acids, and the coconut in this recipe makes the dish slightly sweet.

Peanut-Coconut Chicken

4-8 boneless, skinless chicken breasts (as many as you are feeding)
3 tbsp olive oil
1/2 cup apple cider
1 large green bell pepper, sliced into thin strips
1 large onion, peeled and sliced into thin strips
1 can coconut milk
1/2 cup peanut butter (chunky or creamy is fine, depending on preferred final texture)
1 tbsp Worcestershire sauce
2 tbsp soy sauce
1/2 tsp red curry paste (you can substitute curry powder or black pepper)
1/2 cup chopped peanuts, optional

Preheat oven to 350 degrees. Heat an oven proof skillet with a lid over high heat, with olive oil inside. Generously season the chicken breasts with salt and pepper. Put in the pan and sear, on high, for 1 to 2 minutes per side, until it turns light brown. Turn off the heat and remove chicken to a plate. Pour in the cider while still hot--be careful of steam. Scrape the bottom of the pan (deglaze), then add the rest of the ingredients. The extra chopped peanuts add crunch, if desired. Return the chicken to the pan and cover with the lid. Move it to the hot oven, and bake for 45 minutes to 1 hour. Serve over steamed rice.

For different flavor variations, try adding 1/2 tsp garlic, extra hot sauce or curry paste, or add 1 or 2 diced potatoes. Sunflower seed butter might be able to substitute for the peanut butter if you're allergic; but I haven't tried that variation.