Recipes

[Chi-town girl]

Poaching chicken in a peanut butter broth brings nuttiness into each bite. The flavorful poaching liquid then becomes the base for the dressing in this light, easy noodle salad. ..

• Level: Easy
• Total: 35 min

• Prep: 20 min
• Cook: 15 min

• Yield: 4 servings

Ingredients

Kosher salt

1/2 cup smooth peanut butter

1 large boneless, skinless chicken breast (about 12 ounces), sliced crosswise 1/4 inch thick

1/4 cup rice vinegar

2 tablespoons soy sauce

2 tablespoons Sriracha, or more as needed

4 scallions, thinly sliced (white and green parts)

6 ounces thin rice noodles (vermicelli)

1 romaine heart, thinly sliced (about 3 cups)

2 Persian cucumbers or 1 regular cucumber, thinly sliced (about 2 cups)

1 red bell pepper, thinly sliced

1 cup loosely packed roughly chopped fresh cilantro (from about 1 medium bunch)

Lime wedges, for serving

Directions

1. START THE WATER: Bring a large pot of salted water to a boil.
2. POACH THE CHICKEN: Bring 1 1/2 cups water to a simmer in a medium skillet. Whisk in the peanut butter, then add the chicken. Cook over medium-low heat at a bare simmer until just cooked through, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to a plate; continue to simmer the sauce until thickened and reduced by about half, about 5 minutes. Take off the heat and whisk in the vinegar, soy sauce, Sriracha, and scallions. Cool slightly.
3. COOK THE NOODLES: Add the rice noodles to the boiling water and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.
4. TOSS THE SALAD: Toss the noodles with the romaine, cucumbers, bell pepper, half of the cilantro, and just enough dressing to coat. Season with salt. Divide among 4 bowls and top with the chicken. Drizzle the remaining dressing over the top and garnish with the remaining cilantro. Serve with lime wedges.

[Jk9]

@Chi-town girl  thanks for the post.  Going to try this

[QVCkitty1]

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@Chi-town girl wrote:

Poaching chicken in a peanut butter broth brings nuttiness into each bite. The flavorful poaching liquid then becomes the base for the dressing in this light, easy noodle salad. ..

• Level: Easy
• Total: 35 min

• Prep: 20 min
• Cook: 15 min

• Yield: 4 servings

Ingredients

Kosher salt

1/2 cup smooth peanut butter

1 large boneless, skinless chicken breast (about 12 ounces), sliced crosswise 1/4 inch thick

1/4 cup rice vinegar

2 tablespoons soy sauce

2 tablespoons Sriracha, or more as needed

4 scallions, thinly sliced (white and green parts)

6 ounces thin rice noodles (vermicelli)

1 romaine heart, thinly sliced (about 3 cups)

2 Persian cucumbers or 1 regular cucumber, thinly sliced (about 2 cups)

1 red bell pepper, thinly sliced

1 cup loosely packed roughly chopped fresh cilantro (from about 1 medium bunch)

Lime wedges, for serving

Directions

1. START THE WATER: Bring a large pot of salted water to a boil.
2. POACH THE CHICKEN: Bring 1 1/2 cups water to a simmer in a medium skillet. Whisk in the peanut butter, then add the chicken. Cook over medium-low heat at a bare simmer until just cooked through, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to a plate; continue to simmer the sauce until thickened and reduced by about half, about 5 minutes. Take off the heat and whisk in the vinegar, soy sauce, Sriracha, and scallions. Cool slightly.
3. COOK THE NOODLES: Add the rice noodles to the boiling water and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.
4. TOSS THE SALAD: Toss the noodles with the romaine, cucumbers, bell pepper, half of the cilantro, and just enough dressing to coat. Season with salt. Divide among 4 bowls and top with the chicken. Drizzle the remaining dressing over the top and garnish with the remaining cilantro. Serve with lime wedges.

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@Chi-town girl , I've made this and it's delicious !

[Chi-town girl]

@QVCkitty1 - thank you for the positive review of the recipe. This will be good to have for hot summer days and for lunch box

[Boomernichols]

@Chi-town girl Sounds good, looks good, I would imagine it tastes good.   Must try!

[new nickname 4]

YUM, I love peanut chicken, and in a salad, just makes it better.  Thank you, I have copied and saved your recipe and will try in the days ahead.  I, of course the heat seeker that I am, will Increase the Sirrachea, maybe even add a little chinese chilli sauce.

[Carolina925]

@Chi-town girl , thanks a bunch for this; I'm going to try it! When I was younger, the family would visit a restaurant that served peanut soup. Never had I ever heard of it but it was so yummy that everytime we passed that old country restaurant, I wanted to stop for the treat. I am definitely excited to fix this!