Shirataki Noodles and Szechuan-Style Chicken with Peanuts

 

Shirataki Noodles and Szechuan-Style Chicken with Peanuts
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound skinless, boneless chicken breast or thighs, trimmed and cut into 1-inch cubes
  • 1 teaspoon rice wine or dry sherry
  • 1 teaspoon soy sauce
  • 1½ teaspoons cornstarch
  • ½ teaspoon minced garlic
  • 1 tablespoon canola oil
  • 2½-inch-thick slices ginger, smashed
  • 2 cups sugar snap peas (6 ounces)
  • szechuan sauce
  • ¼ cup dry-roasted peanuts
  • 1 scallion, minced
  • 1 pound package Shirataki Noodles
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.
  3. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
  4. Swirl oil into the pan, add ginger and stir-fry for 10 seconds.
  5. Carefully add the chicken mixture, spreading it out. Cook until the chicken begins to brown, about 1 minute. Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes.
  6. Add sugar snap peas and stir-fry for 1 minute.
  7. Stir the szechuan sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute.
  8. Remove from heat and add Shirataki Noodles and stir well to coat the noodles.
  9. Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions.
Notes
I buy my szechuan sauce ready made. You can buy it in any large grocery stores chains or in an Asian market.There are many good recipes on the net you might want to try.

 

 

 

Asian Flavor Shirataki

Asian Flavor Shirataki
Recipe type: Chicken Dishes
Prep time: 
Total time: 
 
Ingredients
  • ½ pound Shirataki Noodle
  • 3 ounces diced cooked chicken
  • ½ cup bean sprouts
  • ¼ cup sliced green onions
  • ¼ cup diced red bell pepper
  • ½ ounce dry roasted peanuts, chopped
  • 2 tablespoon reduced-sodium soy sauce
  • 1 tablespoon water
  • 1 tablespoon creamy peanut butter
  • ¾ tablespoon peanut oil
  • ½ garlic clove, minced
  • ¼ tablespoon minced pared gingeroot
  • ¼ tablespoon sesame oil
  • dash ground red pepper
  • 1 cup shredded lettuce
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. In medium mixing bowl combine Shirataki Noodles, chicken, bean sprouts, scallions, bell pepper, and peanuts; set aside.
  3. In blender combine remaining ingredients except lettuce and process on high speed until thoroughly combined.
  4. Add to noodle mixture and toss to coat.
  5. Cover and refrigerate until chilled, about 30 minutes.
  6. To serve: on serving platter arrange lettuce around edge of platter; fill center of platter with noodle mixture.