Chicken over Zucchini in Peanut Sauce
(I'm currently in love with mid century modern glassware and dishes...)
This is never a pretty dish - that brown sauce is not overly appetizing in appearance.
But this is one of our favorite summer meals. Even my husband, very much a meat and potatoes man, surprisingly looks forward to zucchini season when I make this. I've been making this for a few years, slowly tweaking the recipe. This year I sautéed the zucchini noodles rather than boiling them, and I like that so much better!
Recipe:
Exact amounts of the vegetables will vary. I used two large zucchini this time, and two carrots.
- Cooked Chicken - I used leftover rotisserie chicken this time
- Zucchini Noodles (I use a simple julienne peeler, others use a "spiralizer")
- Julienned Carrots
- Sliced Onions
- Minced garlic
Sauce:
- 1/2 cup peanut butter (I only use Jif here)
- 1/4 cup soy sauce
- 2T Rice or Apple Cider vinegar (I use AC)
- 2TB sugar
- optional - add a little siracha for spice. (I skip this when making it for my husband)
Optional Garnishes -
- Whole peanuts
- sesame seeds
- cilantro
Sauté the onions first, in butter, and minced garlic. Then add a little sesame oil (any oil will work if you do not have sesame oil on hand - but sesame oil does add a nice flavor) add the carrots, then add the zucchini, cook until the noodles are soft, but not soggy.
Set aside.
Warm up the chicken.
Heat the sauce ingredients in a sauce pan, whisking together and adding water as needed, or desired, to get the consistency you prefer.
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