“Peanutty” Sesame-Soy Chicken Pasta

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

Ingredients:

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

salted peanuts

Method:

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 004

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!

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