(I used this below recipe by Kitchen Confidante but modified it to what I had around and the kids would eat. Thank you Monique Wye for supplying the fresh zucchini from her garden) I used some rice noodles as well and cut up a few more veggies that the kids like to it. I didn't blanch the veggies and I cooked the chicken instead of shredding it. If I took a photo of the kids plate it wouldn't be all mixed together everything has to be separate with them!!!
Zucchini Noodles with Chicken and Tangy Peanut Sauce
Though you can certainly
slice the squash and carrots into ribbons by hand, a julienne-style
peeler or mandoline will make the job a breeze. If you want to use a
peeler to julienne the squash, it is best to choose medium to small
zucchini and summer squash - they should be no wider than than the
width of the peeler. Also, topping these zucchini 'noodles' with
chicken and peanut sauce is just a suggestion for a simple healthy meal,
but these fresh vegetables are a great foil for tomato based sauces as
well.
Ingredients:
2 cooked chicken breasts, either boiled or pan-fried
4-6 medium-sized zucchini and summer squash
2 large carrots
About 1/4 cup chopped cilantro
About 1-2 tbsp sesame seeds
Peanut Sauce:
1/2 cup peanut butter
1 tbsp soy sauce
3 tbsp rice vinegar
2 tsp sesame oil
1/2 tsp minced garlic (or more)
1/2-1 tsp granulated sugar (depending on taste)
At least 1/4 cup water, add 1-2 more tablespoons depending on texture
4-6 medium-sized zucchini and summer squash
2 large carrots
About 1/4 cup chopped cilantro
About 1-2 tbsp sesame seeds
Peanut Sauce:
1/2 cup peanut butter
1 tbsp soy sauce
3 tbsp rice vinegar
2 tsp sesame oil
1/2 tsp minced garlic (or more)
1/2-1 tsp granulated sugar (depending on taste)
At least 1/4 cup water, add 1-2 more tablespoons depending on texture
Directions:
First, prepare your chicken breasts by
either shredding the chicken (if you prefer to boil it) or by dicing it
(if you prefer to pan-fry it). Set the chicken aside.
Next, make the peanut sauce by whisking all the ingredients together in a medium bowl. Start by adding 1/4 cup water as the recipe suggests, and if the sauce is too thick for your taste, add additional tablespoons water to reach desired consistency.
Lastly, prepare the zucchini, squash, and carrot ribbons by using a mandoline or by using a peeler designed to julienne vegetables. If using the peeler, hold the stem end of the squash in one hand and drag the peeler from the top to the bottom to create the ribbons. Julienne all the vegetables, keeping the carrots separate from the squash and zucchini. Briefly blanch the vegetables in a pot of boiling water by adding the carrots first for about 2-3 minutes, and then adding the zucchini and squash for another 1-2 minutes (it gets tender very quickly). Drain the hot water, immediately add cold water to stop the cooking, and once the vegetables have cooled, drain the water again.
Assemble the dish by putting some of the vegetable ribbons on a plate and topping them with diced or shredded chicken, then the peanut sauce, and chopped cilantro and sesame seeds. Serve at room temperature, but can also be served cool (if you would like to refrigerate ingredients before serving).
Next, make the peanut sauce by whisking all the ingredients together in a medium bowl. Start by adding 1/4 cup water as the recipe suggests, and if the sauce is too thick for your taste, add additional tablespoons water to reach desired consistency.
Lastly, prepare the zucchini, squash, and carrot ribbons by using a mandoline or by using a peeler designed to julienne vegetables. If using the peeler, hold the stem end of the squash in one hand and drag the peeler from the top to the bottom to create the ribbons. Julienne all the vegetables, keeping the carrots separate from the squash and zucchini. Briefly blanch the vegetables in a pot of boiling water by adding the carrots first for about 2-3 minutes, and then adding the zucchini and squash for another 1-2 minutes (it gets tender very quickly). Drain the hot water, immediately add cold water to stop the cooking, and once the vegetables have cooled, drain the water again.
Assemble the dish by putting some of the vegetable ribbons on a plate and topping them with diced or shredded chicken, then the peanut sauce, and chopped cilantro and sesame seeds. Serve at room temperature, but can also be served cool (if you would like to refrigerate ingredients before serving).
No comments:
Post a Comment