Thai Pumpkin Chicken Noodles

 


Diced green onion, and chopped peanuts, for topping


Ingredients 
1 cup peanut butter
¼ cup soy sauce

1/2 cup white wine vinegar

3 Tbsp sugar 

6 flowerettes of broccoli- cut in 1/2-1/3

1/2 zucchini sliced

1 stalk celery sliced

Sliced leek **optional
1 red onion diced

2 Tbsp ground ginger

1Tbsp pumpkin spice 
2 cloves garlic diced
1 1/2 cups chicken broth

1/2 cup pumpkin puree

1 cup coconut milk

2 small pack ramen noodles(Top ramen)
2 large chicken breast -marinated


Ingredients for marinade 

3/4 cup low sodium Soy sauce 

1 cup olive oil 

1/2 cup seasoned rice vinegar 

1Tbsp sugar

1 Tbsp course black pepper 

5 cloves chopped garlic 


Use Dutch oven. Add butter and veggies including onion,sauté for 3-5 minutes.

Make sauce with first 1-4 ingredients set aside. 

Bbq chicken at this time. When veggies are done turn chicken, grill for 5 more minutes then remove set aside and then dice. 



Add spice and garlic to pot stir for 1 minutes then add broth and sauce enough to cook noodles in, cook until noodles are soft and pliable. 




Turn pot off add pumpkin and diced chicken. Stir then add cold coconut milk to help noodles stop cooking. Add chicken stir to coat with sauce.. serve with slice green onions. 



Comments

Post a Comment

Popular posts from this blog

Fresh Snap Pea Risotto

Image
 This is so good and healthy.  Ingredients 3 tablespoons olive oil, divided 1 Red onion diced 2 cups Chicken stock, warmed 2 garlic cloves, rough chopped 1 bag Jasmine rice Success  1/2    cup cooking white wine  1/2 -1 cup parmesan cheese  2 Tbsp butter 12 oz sliced white mushrooms  3 oz snap peas with tops removed with the string. Slice julienne. Sauté onion with olive oil and a little butter, cook until translucent and add rice cook for 3 minutes.  Start adding stock 1/2 cup at a time stirring in between. It might not take the entire 2 cups of stock. Add wine and let cook off. Once liquid has disappated then add cheese and stir. Remove from heat.  Sauté mushrooms and peas in separate skillet with butter until cooked to desired color. Mix with rice. 
Read more
Image
Mini Cheesecakes with Apple Caramel Sauce I love making mini cheesecakes as they store really well and you don’t have to worry about eating too much. You can top them with almost anything. This recipe theses cheesecakes will be topped with a velvety fresh apple caramel sauce. I used a mixture of Granny Smith and Red Delicious . I peeled mined but you could leave the skins on the Red Delicious if you prefer. You can do the caramel sauce two different ways. Buy a jar of Smuckers or your favorite brand of caramel sauce or make your own using sugar and butter. I made a sauce for the apples and then used the jarred caramel sauce with it. Once the cheesecakes have cooled you can layer them in a container. I used a large container that held 4 on the bottom placed a piece of parchment paper and then stacked more and so on. I scored the apples separately and left the caramel in the jar until needed. The cheese cakes should be cupcake size. 1cup graham cracker crumbs 3/4 cup macadamia n...
Read more