Asian inspired chicken with a colorful sauteed slaw and noodles in a peanut butter soy sauce



Spring appears to have FINALLY come to our neck of the woods.  In the spirit of spring and warmer temperatures, I wanted a sunny, colorful dish to match this lovely season.  The inspiration for the flavors in this dish came from a recipe I came across for a peanut butter sauce by Claire Robinson on the Food Network.  I’ve used it here served as a sauce for whole wheat noodles.  This sauce reminds me of a Thai or Asian dish so I decided on a sesame ginger marinade for the chicken breasts with a colorful and healthy veggie slaw to garnish it.  The result was a very nice dinner with different and unexpected flavors.  My dinner guest was very impressed with me for, as she put it, “thinking outside the box and being really creative.”

That’s what it’s all about; the way to a person’s heart is ………. you know the rest!

Asian inspired chicken with a colorful sauteed slaw and noodles in a peanut butter soy sauce
Recipe type: What's for dinner
Cuisine: Asian
  • Ingredients:
  • For the sesame ginger marinade/dressing:
  • ⅓ cup rice vinegar (unseasoned)
  • ¼ cup soy sauce
  • 3-1/2 tablespoons honey
  • ¼ cup sesame oil
  • ⅓ cup peanut oil
  • 3 cloves garlic, peeled and grated on the microplane
  • 1-1/2 inch round piece fresh ginger, peeled and grated on the microplane
  • For the veggie slaw:
  • 1½ Tablespoons minced ginger
  • 1 jalapeno pepper - seeded, ribs removed, diced
  • 1 small orange bell pepper
  • 1 small yellow bell pepper
  • 1 small red bell pepper
  • *** I like the bags of Super Sweet mini bell peppers found in the supermarkets. They come in a bag with yellow, orange and red peppers. If they are really small then use 2 of each color pepper for this recipe.
  • ¾ cup shredded carrot
  • For the noodles with peanut butter sauce:
  • 10 ounces of whole wheat noodles (the large ones that look like wide egg noodles). The package was 12 ounces, I cooked the whole bag and used all but about 2 cups of the cooked noodles so that I had enough sauce to really coat all the noodles.
  • ½ cup natural crunchy style peanut butter
  • ½ cup seasoned rice vinegar (found at any supermarket, the seasoning provides really nice flavor)
  • 2 Tablespoons low sodium soy sauce
  • 2 tsp hot sauce of your choice (this is optional, I used Tabasco)
  • sliced scallions - green portion (garnish)
  • chopped peanuts (garnish)
  1. Method:
  2. Mix all dressing ingredients in a bowl with a wire whisk or shake in a Mason Jar until well combined. Marinate the chicken breasts in the sesame ginger dressing in a sealed plastic storage bag for at least 30 minutes prior to cooking. I reserve some of the dressing to use as a sauce over the chicken once its cooked. Cook the chicken breasts in a 400 degree oven for 30-40 minutes depending on the size and thickness of the breasts. Cook chicken to an internal temperature of 165 degrees minimum. You could absolutely use an all natural bottled Asian sesame dressing instead of making your own.
  3. While the chicken is cooking, heat 1 Tbsp olive or canola oil in a nonstick skillet over medium heat. Add the ginger, jalapeno, carrot, bell pepper and a pinch of salt and black pepper to the skillet. Sautee until crisp-tender, approximately 8 minutes.
  4. Add the peanut butter, seasoned rice vinegar, soy sauce and hot sauce to a medium bowl. Cook the noodles according to package directions and drain. Whisk all ingredients together until smooth and well mixed. Pour the sauce over the noodles immediately after the noodles are cooked and gently stir to combine with tongs. Top the noodles with the sliced scallions and some chopped peanuts to garnish.
  5. Plate the chicken pouring the remainder of the sesame ginger dressing on top as a sauce. Top the chicken with the sautéed slaw. Serve with the noodles on the side.

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