Last night, I threw together a quick dinner for Bill and I so we could enjoy a quiet night at home. I started with chicken stock and peanut butter, then added honey, soy, ginger, garlic and a little but of curry powder in the vein of the Peanut Chicken from last week. Then I sautéed noodles and sugar snap peas in sesame oil before coating them in the sauce.
Apparently this was the magic mixture because the sauce had Bill eating… Wait for it… Vegetables! This alone was a monumental compliment to the sauce, but then he went on to lick the bowl clean as well! Please, please go make this for your family tonight so you, too, can taste the deliciousity (a word I’ve invented) of this yummy sauce 🙂
- 1 cup reduced-sodium chicken broth
- 5 Tablespoons peanut butter
- 2 Tablespoons honey
- 2 Tablespoons soy sauce
- 1 Tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1/2 teaspoon curry powder
- 1/2 Tablespoon sesame oil
- 8 ounces long noodles
- 2 cups sugar snap peas
- Combine chicken broth, peanut butter, honey, soy sauce, ginger, garlic, and curry powder in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes.
- Boil water for the noodles cook pasta according to package instructions.
- Heat a large skillet or wok until hot. Add oil and sauté sugar snap peas until tender crisp, about 1-2 minutes. Add cooked noodles to the skillet and fry a little bit, then toss with peanut sauce.