Sunday, November 9, 2014

Peanut Butter Chicken Pasta


2 b/s chicken breasts
garlic powder
ginger powder
turmeric powder
1/2 c vegetable stock
1-2 tbsp soy sauce
1/2 c crunchy peanut butter
1 carrot
2 big handfuls arugula


Chop the chicken into bite-sized pieces and dump them into a skillet on medium heat.  Liberally sprinkle with the seasonings (If I was less lazy, I would have used fresh minced garlic and ginger). Add the vegetable stock and soy sauce to the skillet.  Stir occasionally as the chicken cooks, so that it will cook evenly through.  When the chicken is about down, add the peanut butter.  Mix well. Turn down the heat so that the chicken doesn't over-cook.  Chop the carrot into bite sized pieces and add that as well.  The pan should stay hot just long enough to soften the carrots.  Add the arugula a minute or two before serving; it tastes better if it doesn't wilt too much.  Serve over the grain of your choice.  I chose pasta of course, but I'm sure it would be just as tasty over rice or quinoa or farro or whatever. 

 boiling peanut butter deliciousness


arugula

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