A Thailand Delight

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Chef Eden Valley Farms
Source: Denton Graham Administration
Cook Time: Number of Servings: 4

 1/2 Pound Spaghettini Noodles
 1 Bunch Broccoli Florets, cut small
 2 Whole Carrots, sliced
 1 Tbsp Vegetable Oil
 1 Tbsp Ginger root, minced
 3 Cloves Garlic, minced
 1/4 Cup Fresh Coriander,chopped
 1/2 Cup Chicken Stock
 3 Tbsp Cider Vinegar
 3 Tbsp Soya Sauce
 3 Tbsp Peanut Butter
 1 Tbsp Sugar
 1 Tbsp Sesame Oil
 1 1/2 Tsp Louisiana Hot Sauce
 3 Pieces EdenValley Boneless Breast, cut in strips

Prepare sauce:  Whisk together stock, vinegar, soy sauce,
peanut butter, sugar, sesame oil and hot sauce.  When
completely mixed, set aside.  Sauce can be prepared up to
four hours ahead if desired and does seem to add to the flavor.

In a large pot cook noodles for 5 minutes.  Add broccoli and
carrots:  cook for 2 - 3 minutes or until noodles are tender yet
firm.  Drain and set aside.  In a non stick pan, heat oil over high
heat:  stir-fry ginger and garlic for 30 seconds.  Add chicken: 
stir-fry for 3 - 5 minutes or until no longer pink inside.  Stir
sauce:  add to pan and bring to a boil.  Remove from heat: 
toss with noodles and vegetables.  Sprinkle with coriander. 
Serve in a large bowl
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