Creamy Peanut Noodles with Honey Garlic Ground Chicken Crumbles and Pan Roasted Broccoli
Serves 4
Creamy Peanut Noodles with Honey Garlic Ground Chicken Crumbles and Pan Roasted Broccoli
Serves 4
Directions
- 1Cut 12 oz of broccoli florets into smaller bite-sized pieces.
- 2Heat a pan with 1 1/2 tablespoon of olive oil.
- 3Add the broccoli and a pinch of salt and pepper to the pan.
- 4Cook the broccoli for 6-8 minutes until evenly roasted on all sides.
- 5Transfer the cooked broccoli to a bowl and set aside.
- 6In the same pan, add 1 pound of ground chicken or turkey.
- 7Cook one side of the chicken for a few minutes until golden brown before breaking it apart and fully cooking.
- 8While the chicken cooks, mix together 3 tablespoons of honey, 2 tablespoons of sriracha or chili garlic sauce, 2 tablespoons of black vinegar, and 2 cubes each of frozen crushed garlic and ginger.
- 9Add the prepared sauce to the cooked chicken and stir together.
- 10Leave the chicken and sauce untouched for a couple of minutes until the sauce starts to caramelize on the bottom, becoming sticky and browning around the edges.
- 11Cook 8 oz of wheat noodles or pasta (such as tagliatelle).
- 12Mix 1/2 cup of the pasta water with 2 tablespoons of peanut butter and 1/4 cup each of powdered peanut butter and coconut aminos.
- 13Add the cooked noodles to the sauce and toss them together, adding more pasta water if needed to reach desired consistency.
- 14For an optional garnish, toss thinly sliced scallions together with rice vinegar, chili flakes, and chopped roasted peanuts.
- 15Plate the noodles and then top with the chicken and broccoli, or toss everything together in a large bowl before serving.
Ingredients
- 12 oz broccoli florets
- 1.5 tbsp olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 pound ground chicken or turkey
- 3 tbsp honey
- 2 tbsp sriracha or chili garlic sauce
- 2 tbsp black vinegar
- 2 cubes frozen crushed garlic
- 2 cubes ginger
- 8 oz wheat noodles or pasta (tagliatelle)
- 0.5 cup pasta water
- 2 tbsp peanut butter
- 0.25 cup powdered peanut butter
- 0.25 cup coconut aminos
- thinly sliced scallions
- rice vinegar
- chili flakes
- chopped roasted peanuts
Equipment
panbowl
Tips
- Balsamic vinegar can be used as a substitute for black vinegar.
- Fresh garlic and ginger can be used as a substitute for frozen crushed garlic and ginger.
- Use reserved pasta water to help bring the noodles together and keep them creamy.
- For picky eaters, plate noodles then top with chicken and broccoli to easily leave out broccoli. Alternatively, toss everything in together in a large bowl before serving.
Related recipes
Homemade Beef-Style Bouillon Mix
American · Soup
Creamy Potato & Hamburger Soup
American · Soup
White Bean and Cabbage Soup with Potatoes
American · Soup50m
Crock Pot Broccoli Cheese Soup
American · Soup
Bacon Cheddar Gnocchi Soup
American · Soup
Five Guys Cajun Fries
American · Soup
Creamy Cheesy Hamburger Potato Soup
American · Soup
Panera Bread's Broccoli Cheddar Soup
American · Soup
Tomato Soup with Grilled Cheese Croutons
American · Soup
Perfect Fall Soup
American · Soup
Dirty Cajun Orzo
American · Soup
Stuffed Pepper Soup
American · Soup