STIR FRY CHICKEN WITH NOODLES AND SPICY PEANUT SAUCE
1/3 cup finely chopped yellow onion
2 teaspoons vegetable oil
1 teaspoon finely minced garlic
1/2 teaspoon grated ginger
1/2 cup coconut milk
1/2 cup smooth peanut butter
1/4 cup chicken stock
1/2 teaspoon minced lime zest
1 1/2 teaspoons lime juice
1/2 teaspoon tamarind concentrate
1 teaspoon soy sauce
1 teaspoon garlic chili sauce
1/2 teaspoon Asian chili sauce
Chicken & Vegetables:
3 boneless, skinless chicken thighs, or 2 leg quarters
1/2 teaspoon Asian sesame oil
1 teaspoon soy sauce, or to taste
3/4 to 1 pound fresh thin Cantonese egg or angel hair noodles
1 tablespoon vegetable oil
1/2 pound medium shrimp, shelled and deveined
2 carrots, julienned
1/2 head napa cabbage, thinly shredded
2 ounces fresh bean sprouts (optional)
3 green onions, cut into thin diagonal slices
Sauté the onion in oil over medium-high heat until translucent, add garlic and ginger, cook about 1 minute to release aroma. Add the coconut milk, peanut butter, chicken stock, lime zest and juice, tamarind concentrate, soy sauce and the chili sauces. Whisk until combined. Set aside. (Refrigerate if made more than 20 minutes before using.)
Cut the chicken into long thin pieces, place in a bowl and toss with the sesame oil and soy sauce. Refrigerate for at least 15 minutes.
Cook the noodles in boiling water until still slightly al dente; drain and rinse briefly in cold water to stop the cooking.
Heat a large skillet or a wok over medium-high heat with 1 tablespoon oil. Add shrimp and cook until almost done, then add the chicken and cook another minute. Remove and set aside.
Add the carrot to the skillet, then the cabbage and optional bean sprouts, cooking until hot and softened but still crispy. Remove and set aside, leaving the juices in the pan to help loosen the sauce.
Add sauce to the pan with the juices and heat to a simmer. Add the noodles, chicken mixture, vegetable
mixand green onions. Toss to coat the noodles well. Add soy sauce to adjust the seasoning. Garnish with chopped peanuts and cilantro sprigs. Serves 4-6