Tuesday, September 27, 2016

Asian Chicken and Pineapple Noodle Bowl

We tried a new recipe tonight and it was quite good. Anything that gets the "we can have this again" comment is a success! I was looking for something to use the leftover chicken and pineapple from our barbecue picnic on Saturday and this was perfect.


Asian Chicken and Pineapple Noodle Bowl

1/4 cup peanut butter
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
1 teaspoon garlic powder
red pepper flakes to taste
3 stalks broccoli
2 carrots
1 red pepper
1 cup pineapple chunks, drained
12 ounce chicken breast chunks
6-8 ounces Thai rice noodles, dry
2 green onions, sliced

Combine peanut butter, soy sauce, vinegar, honey, garlic powder and red pepper flakes and set aside. Grate the broccoli, carrots, red pepper and pineapple and combine. (The suggestion to use a food processor was a great one.) My noodle package said to soak them for 6-8 minutes, so I did that, then drained them.

Heat a bit of oil in a frying pan and add the vegetable/pineapple mix. Stir fry for a few minutes, then add the chicken. (I used already cooked chicken this time and it turned out just fine.) Add the noodles and sauce and heat through.

Serve garnished with the green onions if desired. Makes 4 servings.
The pork version was delicious as well!

1 comment:

  1. Using pork and adding mushrooms, celery and onions, but no carrots today. Also skipping the grating bit, and just chopping the vegies.

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