Guest Author - Vannie Ryanes
This recipe uses a package of ramen noodles without adding the seasonings that are often quite salty. The addition of fresh vegetables and grilled chicken make this a substantial meal.
3 chicken breasts, boneless and skinless
2 cups broccoli florets, halved if large
1 small red (or orange) bell pepper, thinly sliced
2 medium carrots, sliced thin on an angle
2 green onions, thinly sliced, use green and white part of onion
1/2 tspn Chinese five-spice powder
1 package ramen noodles (do not use flavor pack)
2 tbspn peanut butter (smooth)
1/2 to 3/4 tspn red pepper flakes
1/4 tspn ground ginger
3 cloves garlic, chop fine, then smooth with flat knife to make paste
1/4 cup honey
1/3 cup rice vinegar
2 tbspn light soy sauce
1 tbspn sesame oil
2 tbspn vegetable oil
2 tbspn toasted sesame seeds. (optional)
Make sauce first: Mix together the following to make sauce: peanut butter, red pepper flakes, ground ginger, garlic paste, honey, rice vinegar, light soy sauce, sesame oil and vegetable oil in a large bowl. Stir to blend sauce. Take 3 tablespoons of sauce from bowl and place in plastic zip to use to marinate chicken. Set remaining sauce aside.
Place chicken in plastic bag, close and shake gently to fully coat chicken. Zip or tie plastic bag and place in refrigerator for at least 30 minutes. Prepare vegetables while waiting for chicken to marinate.
In a large pot cook carrots, broccoli and peppers over high heat until water comes to a rolling boil. Turn heat off and cover for 5 minutes. Check vegetables, they should be tender but still crisp. Remove vegetables from water, set aside in covered bowl to keep warm. Use some of vegetable water to cook ramen noodles as directed on package. When noodles are done, drain and add to bowl of prepared sauce, also add sliced green onions and cooked vegetables. Stir gently to coat all ingredients. Cover with plastic wrap.
Heat Grill. When grill is hot remove chicken from marinade and sprinkle Chinese five-spice powder on both sides of chicken. Allow powder to set for a few minutes.
Grill chicken breasts over medium-hot coals for about 10 minutes, 5 minutes on each side or until done and juices run clear.
Slice cooked chicken on long angle and across the grain. Place over noodles and sprinkle with sesame seeds.
Makes 4 to 6 servings.