Friday, December 9, 2016

Peanut Satay Chicken with Rice Noodles

Continuing with my crazy food-restriction-diet theme, here's another awesome recipe! Gluten-free, dairy-free, egg-free, blah-blah-blah-free.

I'm not even sure how I came up with this one, but it's so good I've made it a couple of times already.

As always, my recipes lend themselves very well to your own creativity. (And measurements never need to be exact.) While I used broccoli and peppers in this, if you share President Bush's dislike for broccoli, substitute something else. Cauliflower would be awesome. (Makes note to self - sounds delicious.)

Rice noodles are very easy to make and I like them just as well as pasta. But note they soak up sauce like a sponge, so unless you plan ahead, leftovers will be very dry.

Peanut Satay Chicken with Rice Noodles

1 pound chicken, cooked and diced
7 oz Rice Noodles (found in the Asian section)
8-10 ounces bottled Peanut Satay Sauce (found in the Asian section)
Vegetables of your choice: broccoli, carrots, onion, peppers work well

Begin by boiling water for rice noodles.

Chop and sauté vegetables in olive oil with salt, pepper and garlic for 5-6 minutes.

Combine together or serve separately on the plate - whatever excites you. Like I said, my recipes are casual!

Let me know what you think if you try this. What would you do different?

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