Sunday, May 15, 2011

Spicy Peanut Stirfry

This was awesome. I went a little too heavy on the noodles which left the noodle to sauce ratio a little low, but I’m confident I can fix that next time around. Although maybe not, I have a heck of time guesstimating pasta serving sizes, especially rice noodles for some reason. However, one thing that was bang on was the Sriracha, theres is a reason this is becoming known as the "new" ketchup. Its such a brilliant condiment. LOTS of heat but doesn't dominate other flavours. 

The recipe I used for the sauce was:

1 can chicken broth
1 tbsp Sriracha chili sauce
2 tbsp honey
2 tbsp soy sauce (use Tamari for gluten free)
1 tbsp freshly grated ginger
2 cloves garlic, minced

I sautéed a few thinly sliced chicken breasts and threw in some broccoli slaw in at the tail end. LOVE broccoli slaw. You get all the flavour of broccoli with the same texture as coleslaw (which I hate).

1 comment:

  1. ...WHIPPED Peanut Butter? do you whip it or is that in the stores? Enlighten me...... mother