Creamy peanut noodles + honey garlic ground chicken crumbles + pan roasted broccoli
Serves 4
Creamy peanut noodles + honey garlic ground chicken crumbles + pan roasted broccoli
Serves 4
Directions
- 1Take 12 oz of broccoli florets and cut into smaller bite size 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 for 6-8 minutes until evenly roasted on all sides.
- 5Transfer the broccoli to a bowl and set aside.
- 6In the same pan, add a pound of ground chicken or turkey.
- 7Cook one side for a few minutes until golden brown before breaking 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 (balsamic works as a sub), and 2 cubes each of frozen crushed garlic and ginger (fresh works as a sub).
- 9Add the sauce to the chicken and stir together.
- 10Leave the chicken untouched for a couple 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 (I used 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 noodles to the peanut butter mixture and toss together, adding more pasta if needed.
- 14For an optional garnish, toss some thinly sliced scallions together with rice vinegar, chili flakes, and chopped roasted peanuts.
- 15Plate the noodles, then top with the chicken and broccoli.
- 16Alternatively, toss everything in together and mix in a large bowl before serving, using a bit of the reserved pasta water to help bring it all together and keep it creamy.
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 (balsamic works as a sub)
- 2 cubes frozen crushed garlic (fresh works as a sub)
- 2 cubes ginger (fresh works as a sub)
- 8 oz wheat noodles or pasta (I used 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
- You can use balsamic vinegar as a substitute for black vinegar.
- Fresh garlic and ginger can be used instead of frozen crushed.
- If preparing for picky eaters, plate the noodles, then top with chicken and broccoli to easily leave out the broccoli. Alternatively, mix everything together in a large bowl.
- Use reserved pasta water to help bring the dish together and maintain creaminess.
- Optional peanut scallion garnish is not included in the nutrition facts.
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