Thai Noodles w/Chicken
Ingredients
1/3 Cup, Tamari or Soy Sauce, reduced sodium
2 Tablespoons, Brown Sugar
1 Tablespoon, Agave (or honey)
1 Teaspoon, Sriracha Sauce (you can use less if you don’t like heat or more if you like a lot of heat)
1 1/2 Tablespoons, Peanut Butter
1 Tablespoon, Ginger, fresh is best
1 Teaspoon, Garlic, minced
1/4 Cup, Chicken Broth
2-3 Chicken Breasts, cubed (bite size pieces)
2-3 Scallions/green onions (use both white & green parts), chopped
1 Tablespoon, Olive Oil
1 Tablespoon, Butter
6 0z, Mushrooms, sliced (I used baby bellas)
1/4 White Onion, Finely Chopped
1/4 Cup, Fresh Cilantro
1 Box (13-16 oz), pasta, I use a low carb spaghetti
S&P
Instructions
Cook pasta according to package.
In a small bowl, whisk together the Tamari, brown sugar, agave, Sriracha Sauce, Peanut Butter, ginger, garlic and broth and mix well.
Pour marinade over chicken (just enough to cover it) and set aside. Reserve leftover marinade for pasta.
On the stove over Medium heat, add 1 teaspoon of the oil, 1 teaspoon of the butter and your mushrooms and onion. Saute for about 2 minutes and add about 1 tablespoon of the green onions and stir. Add about a teaspoon of the fresh cilantro, S&P and continue cooking until nice and golden brown. Remove from stove and set aside.
In that same pan you cooked your mushrooms in, add your remaining teaspoon of oil and butter, the chicken, 1 tablespoon of chopped green onion, a small handful of the fresh cilantro, S&P and saute.
Drain pasta (do not rinse). Add pasta back to the pot and pour remaining marinade over it and toss until all noodles soak it in. Add the chicken, mushrooms and lightly mix together. Serve in bowls and garnish with leftover Cilantro and any green onions you have left.
Mangia! Enjoy!
Tips
If you do not like Cilantro you can also use Fresh Parsley.
You could use Shrimp in this dish too instead of the chicken.
You could also add some whole peanuts as a garnish or add to the chicken while cooking.