Guess what? Here’s yet ANOTHER Asian dish, that our resident Asian had ZERO to do with. That being said, this dish is far from the “authentic Thai” cuisine column. The mere fact that we suggested that you could substitute spaghetti at one point in the recipe should’ve been a dead giveaway. Seconded by the fact that it would subbing in for soba noodles, which are Japanese…
Potato, pototto. We do what we want!
While this dish may not have been born in a palatial land among Buddhists straddling elephants (but instead was the result of two hungry, drunken homos who were too toasted to drive to get Thai… meaning us) it still has a hefty dose of all the flavors we consistently, drunkenly crave from the “Land of Smiles”. Really, that’s what their slogan is, we couldn’t make this shit up.
- 1 pound chicken cutlets, sliced into 1″ x 3″ strips (about 4 or 5 cutlets, or 2 large breasts, flattened to 3/4″ thickness)
- 1/4 cup soy sauce
- 2 tablespoons maple syrup
- 2 teaspoons pepper
- 3/4 cup chicken broth
- 1/4 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1/4 teaspoon ground ginger
- 1 tablespoon brown sugar
- 1 tablespoon chile garlic sauce
- 1 bunch green onions, chopped
- 1 tablespoon sesame seeds
- 2 teaspoons corn starch
- 1 10-ounce package of soba noodles*, cooked according to package instructions
- 1 red bell pepper, roughly chopped
- 1 green bell pepper, roughly chopped
- 1 clove garlic, minced
- 4 ounces white mushrooms, chopped
- 1 tablespoon sesame oil
*You can substitute in angel hair pasta or spaghetti here if you can’t find soba noodles.
for the chicken:
Combine all ingredients in a small, shallow dish and refrigerate for at least an hour and up to 6 hours. Drain before adding to stir-fry.
for the sauce:
In a medium saucepan over medium-high heat, whisk together first 7 ingredients. Bring to a boil, stirring frequently then reduce heat to low and simmer for 20 minutes. Right before adding to stir-fry, (and while sauce is still simmering) combine corn starch with 2 teaspoons of water in a small bowl and make a paste. Add to sauce and stir to thicken. Remove from heat.
for the stir-fry:
In a large saucepan over high heat, combine all ingredients with a tablespoon of olive oil and the one tablespoon of sesame oil and sauté, stirring frequently, until vegetables start to soften. About 8-10 minutes. Add chicken to stir-fry and cook until chicken is completely cooked through.
Next add cooked noodles and cook for an additional minute or so. Remove from heat then top with sauce, green onions and sesame seeds and toss well to combine.