CHICKEN WITH COCONUT PEANUT SAUCE AND RICE NOODLES

COCONUT PEANUT SAUCE:
1 small onion
3 tablspoon minced ginger
2 tablespoons minced garlic
1 stalk lemongrss, sliced against grain , thin as possible.
2 tablespoons sriracha paste
1 tablespoon curry powder
1 tablespoon turmeric
1 can coconut milk
3 tablespoons sugar
3 whole lime leaves
3 tablespoons olive oil
1 oz mirin
¼ cup coarsely chopped peanuts

8 ounces small diced chicken breast
1 pack rice noodles, follow package directions
½ cup bean sprouts
¼ cup bok choy
¼ cup snow peas

PEANUT SAUCE:
can be made 2 days prior and lasts for a week in refrigerator

• Take onion, ginger, garlic, and lemongrass, puree in blender until smooth
• In a 3 quart pot add olive oil and sauté onion mixture until fragrant
• Add curry, turmeric, and sriracha paste
• Add coconut milk and mirin
• Add sugar and simmer for 15 minutes
• Puree with hand blender, add coarsely chopped peanuts
• Cool and reserve.

INSTRUCTIONS:

• Once noodles are cooked and cooled, heat a large sauté pan, add 2 tablespoons of olive oil and sauté the chicken first, browning all sides
• Add the cooked noodle and all of the vegetables
• Add 3 ounces of peanut sauce, more if desired
• Stir until chicken is done and portion onto bowls
• Serve with fried shallots and lime wedges

© 2009 Denise Appel. Permission must be given by Denise Appel to reproduce.