Thai Ginger Chicken over Noodles

Monday, December 26, 2011

Thai Ginger Chicken over Noodles adapted from Schnuck's Cooks
1/2 (14.5oz) package multi-grain spaghetti
3oz fresh snow peas (about 1 cup), each cut diagonally in half
1 cup shredded carrots
2/3 cups Thai Kitchen Chili & Ginger Sauce
1 1/4lbs boneless, skinless chicken breast fillets
3 Tbsp Asian Spice Rub
2 Tbsp canola oil

Directions:  Heat 4 quart covered saucepan of salter water to boiling over high heat.  Add pasta and cook as label directs.  Add snow peas and carrots to boiling pasta water during last 5 minutes of cooking.  Drain, then return to same saucepan.  Stir in ginger sauce; cover to keep warm.

Meanwhile, sprinkle rub over both sides of chicken.  In nonstick 12-inch skillet, heat oil over medium heat.  Add chicken and cook 6 to 7 minutes or until internal termpature reaches 165F, turning twice during cooking.  Transfer chicken to cutting board.  Slice chicken and serve over noodles.

-I sliced up a small onion.
-I used almost the whole bottle of Thai Kitchen Thai Chili & Ginger Sauce.
-I used 1/2 bag of stir-fry veggies instead of just snow peas or carrots.
-I added a splash of soy sauce and a splash of rice wine vinegar.
-I did not use the Asian spice rub but just used garlic salt and sesame seeds.

Here's what you'll need:

Season the chicken and cook until juices run clear.  Add in the onions.

Add a splash of soy sauce and rice wine vinegar.

Cook the pasta according to directions.

Add in the veggies.

Let the vegetables continue to cook but pull out the chicken and slice/dice it up.  Add it back to stay warm.

Drain the pasta and add the sauce.  I used 1 whole box of spaghetti and 1 full bottle of sauce.

Here's what you'll end up with:
Our Thoughts:
I found this recipe tonight when I went to the grocery store.  The grocery chef was offering samples at their tasting station.  I thought it was pretty good and it was something a little different, always a bonus. 

I opted not to use the Asian spices that the recipe called for because when I tasted it at the store I knew that the kids would NOT like the rub.  It was very peppery (almost peppercorn-like) and I didn't really like the contrast it gave to the sweeter sauce.

The noodles, on the otherhand, were really good.  I loved the sauce.  It was sweet and spicy at the same time but not too spicy that the kids wouldn't eat it.  I honestly could have just eaten the noodles and this sauce and been happy.  It will be in the Asian section and looks like this:

Hope you enjoy!


Chris said...

I've always liked Thai Kitchen products but that sauce is one I haven't tried. I'll have to see if Food City carries it.

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