If something should happen to the world as we know it and I’m allowed to make only one chicken dish for the rest of my life, this peanut butter chilli chicken with noodles would be it.
The textures of the ingredients make for an alluring adventure: the crunchiness of the peanut butter and the baby corn along with the forceful flavours of the ginger, garlic and red pepper and the sweetness of the brown sugar and sweet chilli sauce is, to say the least, mind-blowing. Also, using soy sauce in stirfries and these type of dishes works wonders to tenderise your meat.
Should you decide to try the recipe, please give me a ring – I’ll be ready to go within 5 minutes (I will never let the chance of enjoying this dish pass me by)!
4 tablespoons crunchy peanut butter
2 tablespoons sweet chilli sauce
3 tablespoons soy sauce
2 tablespoons white vinegar
2 tablespoons brown sugar
2 tablespoons olive oil
4 chicken breasts, cut into bite sized pieces
1 red pepper, sliced
Handful of baby corn
2 teaspoons garlic
1 teaspoon ginger
100 g cooked vermicelli noodles
- Mix the peanut butter, sweet chilli sauce, soy sauce, vinegar, brown sugar and olive oil to form a nice paste.
- Fry the chicken with garlic and ginger until the chicken is almost done.
- Turn down to a low heat, add the peanut butter paste and stir around to cover all the chicken pieces.
- Add the baby corn and red pepper with about half a cup of boiling water.
- Stir occasionally as the peanut butter tends to burn to the base of the pot.
- Serve with noodles.