🍝 Chicken Noodles with Peanut Sauce

Name: Chicken Noodles with Peanut Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g chicken breast fillet; 2 tbsp soy sauce; 2 tbsp lemon juice; 3 tbsp peanut oil; 1 tsp liquid honey; 4 tomatoes; 150 g snow peas; 1 zucchini; 1 onion; 1 clove garlic; 400 g short tube pasta (e.g. Gobbetti); salt; 2 tbsp peanut butter; 150 ml poultry broth; 2 tbsp cornstarch; peanut oil (for frying); pepper (from the mill); chervil (for garnish)

836 kcal · 30 min · 4 servings

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Ingredients

500 g chicken breast fillet
2 tbsp soy sauce
2 tbsp lemon juice
3 tbsp peanut oil
1 tsp liquid honey
4 tomatoes
150 g snow peas
1 zucchini
1 onion
1 clove garlic
400 g short tube pasta (e.g. Gobbetti)
salt
2 tbsp peanut butter
150 ml poultry broth
2 tbsp cornstarch
peanut oil (for frying)
pepper (from the mill)
chervil (for garnish)

Instructions

1. Rinse the chicken under cold water and pat it dry with a kitchen towel.
2. Cut the meat into small, bite-sized cubes.
3. Mix the chicken cubes in a bowl with soy sauce, lemon juice, two tablespoons of oil, and honey.
4. Cover the bowl and place it in the refrigerator for about one hour to let the meat marinate.
5. Pour boiling water over the tomatoes and immediately shock them with cold water.
6. Peel the skin off the tomatoes.
7. Quarter the tomatoes, remove the seeds, and dice the flesh.
8. Wash the snow peas and remove the ends.
9. Wash the zucchini and slice it into thin rounds.
10. Peel the onion and garlic and dice them finely.
11. Cook the noodles in a pot of salted water until al dente.
12. Heat one tablespoon of oil in a hot pot.
13. Sauté the diced onion and garlic until translucent.
14. Add the snow peas and zucchini slices and fry them briefly.
15. Stir the peanut butter into the vegetables.
16. Deglaze the pan with the broth.
17. Add the diced tomatoes and let the sauce simmer for about five minutes.
18. Remove the chicken from the marinade and pat it dry.
19. Mix the meat with the starch.
20. Fry the chicken in hot oil for two to three minutes until golden brown.
21. Let the meat drain on kitchen paper.
22. Add the drained noodles to the sauce and toss them.
23. Season to taste with some of the marinade, salt, and pepper.
24. Plate the noodles.
25. Place the chicken on top and garnish with chervil.
26. Serve the dish immediately.

Nutrition per serving

kcal: 836
Protein: 50 g · Fett/Fat: 31 g · Carbs: 88 g