Chicken & Veggies in Spicy Peanut Sauce

Between the seasonal beauty and the bountiful harvest, you have to love autumn.  And eating local?  A snap. 

Chicken & Veggies in Spicy Peanut Sauce

Chicken & Veggies in Spicy Peanut Sauce

Now the one downside to autumn is that sometimes that bounty part can get away from you.  I remember a CSA harvest party where one woman remarked, “I think I need to quit my job to cook all this food.”  

Of course in winter, eating local is a different matter.  If you aren’t ready—with both preserved food and recipes, you’re likely to be in trouble.  (Remember the Ant and the Grasshopper?) 

Cut Carrots for Chicken & Veggies in Spicy Peanut Sauce

Cut Carrots for Chicken & Veggies in Spicy Peanut Sauce 

That’s why I like recipes like Chicken & Veggies in Spicy Peanut Sauce!  Since it can be made with fresh or frozen broccoli (and carrots last almost forever) it’s perfect for going local in fall, or winter–or any season! 

Roasting for Chicken & Veggies in Spicy Peanut Sauce

Roasting for Chicken & Veggies in Spicy Peanut Sauce

So go crazy today and make this veggie-ful meal (in one pan even)!  Then blanch and pop that extra broccoli in a freezer bag, already, to make this again in Janurary!  Done. And done.pour-sauce-over-noodles

This recipe was inspired by one I saw in the blog A Southern Grace.  I increased the sauce, added some carrots for extra nutrition (and extra fridge space), then made it a full meal by including rice noodles.  The only tip I have is that if you have leftovers, make some extra sauce, because it had disappeared into the noodles by day two.  The one time we had leftovers.

Chicken & Veggies in Spicy Peanut Sauce

Chicken & Veggies in Spicy Peanut Sauce

Do you have a favorite any-season local dish? 

Chicken & Veggies in Spicy Peanut Sauce
Serves 5
Chicken & Veggies in Spicy Peanut Sauce is fun & easy one dish meal. Top rice noodles with roast chicken, broccoli & carrots & spicy sauce--Mmmm!
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
473 calories
59 g
29 g
18 g
22 g
4 g
292 g
1195 g
11 g
0 g
13 g
Nutrition Facts
Serving Size
292g
Servings
5
Amount Per Serving
Calories 473
Calories from Fat 149
% Daily Value *
Total Fat 18g
27%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 29mg
10%
Sodium 1195mg
50%
Total Carbohydrates 59g
20%
Dietary Fiber 4g
16%
Sugars 11g
Protein 22g
Vitamin A
181%
Vitamin C
99%
Calcium
8%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 2 tablespoons brown sugar, packed
  2. • 1/2 cup creamy peanut butter, softened in microwave
  3. • 1 tablespoon olive oil
  4. • 1/3 cup soy sauce
  5. • 1 tablespoon sriracha sauce
  6. • 2 tablespoon vinegar
  7. • 1/2 cup warm water
  8. • 2 tablespoons freshly squeezed lime juice
  9. • 4 cups broccoli florets, in large pieces (14-16 oz)
  10. • 2 cups carrots sliced on the diagonal about ¼ inch thick
  11. • 1 onion, cut into large pieces
  12. • 2 large boneless, skinless chicken breasts (1 to 1-1/2 pounds total), cut into strips
  13. • 8 oz thin rice noodles
Instructions
  1. Preheat the oven to 425 degrees F. Line a sheet pan with foil or parchment and spray it with cooking spray.
  2. Whisk together the brown sugar, softened peanut butter, oil, soy sauce, sriracha, vinegar, water, and lime juice. Set aside 1 cup of the peanut sauce for serving.
  3. Toss the broccoli, onion, and chicken with the remaining sauce. I did this in a separate bowl, but you can do it right on the sheet pan (if you are more coordinated than I am).
  4. Cook for 20-25 minutes until the chicken is cooked through and the broccoli is brown and crispy.
  5. Prepare the rice noodles according to package directions (this may mean covering with boiling water, resting, then draining, or actually boiling, depending on the noodles). Toss with the remaining sauce and top with the cooked chicken and vegetable mixture.
Notes
  1. If you buy the very thin rice noodles that cook just by topping with boiling water, you can prepare those in your serving dish, & drain before serving to save one more dish!
  2. I have been making this with frozen broccoli which I use still frozen. If you make it with fresh, you may want to cut it smaller or blanch before if you are particular about tenderness.
beta
calories
473
fat
18g
protein
22g
carbs
59g
more
Art of Natural Living http://artofnaturalliving.com/
It's so nice to share...
Share on Facebook0Pin on Pinterest3Tweet about this on TwitterShare on LinkedIn0Share on Yummly8Share on Google+0Email this to someoneShare on StumbleUpon0Share on Tumblr0
Tagged on:

6 thoughts on “Chicken & Veggies in Spicy Peanut Sauce

    1. Inger

      Yes, regular ingredients was one of the attractions for me too, David. Just remember the extra sauce if you have leftovers!

  1. Louise

    Looks AMAZING!!!! Inger and what a GREAT idea to double up on those flavors:)

    Thank you so much for sharing and thank you for the sweet words on my blog:) Don’t you worry, if I am ever in your neck of the woods, I’ll let you know:) Thanks again, Inger…

    1. Inger

      So good to hear from you Louise. I have been thinking of you and hope you are doing something super fun in your new life. Keep in touch!

Leave a Reply

Your email address will not be published. Required fields are marked *


css.php