Yes, I know “peanutty” isn’t a word. Now ask me do I care.
Tonight’s dinner was one of those “it’s raining and I don’t want to go to the store, what can I create with things on hand” kind of meals. I had leftover chicken from last night’s roast chicken so I figured I’d use that. After digging through my pantry, here is what I came up with.
“Peanutty” Sesame-Soy Chicken Pasta
2 cups chicken, cooked and shredded
egg noodles, cooked
3 tbsp. Tabasco Soy Sauce (best stuff EVER)
1.5 tsp. sesame oil
1 tbsp extra virgin olive oil
1/4-1/2 tsp. ground ginger
1 tbsp honey
1/4 cucumber, sliced into rounds then cut into fourths (a zucchini would be MUCH better but I didn’t have one. I had a cucumber).
1 tsp. minced garlic
2-3 tbsp chopped green onions
Heat sesame oil and olive oil over medium heat. When hot, add garlic, soy sauce, honey and ginger. Reduce heat and simmer a few minutes. Add chicken, coat well. Add green onions and cucumber or zucchini and toss with the cooked pasta. Garnish with peanuts and a few extra drops of soy sauce (if desired).
Peanutty Sesame-Soy Chicken Pasta
The Verdict: WOW. While I wasn’t totally gaga over the cucumber in it but that’s what I had on hand, and it really wasn’t bad, my husband liked it in there. But it would be fantastic with zucchini in it. It was a very light dinner, great with a side salad. This was insanely simple so I can guarantee we will be having it again soon!