This dish is my new obsession.
The nutty, spicy, Asian goodness of this dinner makes me want to be the kind of gal who owns her own chopsticks. Monogrammed chopsticks. Like Taylor Swift has. Different story, but the point is….this meal is delicious.
For this recipe you will need:
chicken broth, chicken breasts, sesame seeds, chunky peanut butter, garlic powder, fresh ginger root, soy sauce, rice vinegar, sriracha sauce, brown sugar, salt, angel hair pasta noodles, green onions, carrot
First things first, let’s make things easy. Let’s use the slow cooker. Obviously, you can cook the chicken a different way, but why would you want to cook any other way than throwing things into a pot and forgetting about it?
To cook your chicken, put 2 pounds of chicken breast into the slow cooker with 1 cup soy sauce, a squirt of sriracha sauce, a tablespoon of garlic, and enough chicken broth to cover the meat. Cook until there is no pink left in the chicken. It took about 2 hours on High for my friend the Crock Pot.
When your chicken is cooked, cut it into bite size pieces. Set aside.
Before making the sauce, boil some water and start cooking one box of angel hair pasta.
While the pasta is cooking, let’s make the sauce. (I say “let’s” because if I find out you are cooking this meal, I’m coming over to eat it with you!) In your food processor, combine 1/2 cup sesame seeds and 1/2 cup chunky peanut butter.
Then, take your fresh ginger root and grate it. It is very fragrant, and your kitchen will smell heavenly.
Add the 2 tablespoons of grated ginger to the food processor.
Then add 1 tablespoon garlic powder, 3/4 cup soy sauce, 4 tablespoons rice vinegar, and 2 tablespoons brown sugar. Now, here comes the part you can decide on your own. Sriracha sauce is spicy, but oh so good. If you are the kind of person who likes tears to come to your eyes when you eat, add as much Sriracha to these ingredients as your fiery heart desires. For the wimps like me, I did about 1 good squirt. Squirt is the technical term, because it comes in a squirt bottle.
Put on the lid, and blend, blend, blend.
Ok, you know how your food processor has that weird tube thing on top? While this is blending, open up that tube thing and add about 1/2 cup of hot water. It will help with the consistency of the sauce.
Your pasta has probably cooked by now, so make sure you take it off the heat and drain it. Put it back into the pot and set aside.
Next, grate some fresh raw carrots. I used about 15 baby carrots.
Using tongs (it’s easier I promise), combine the noodles, carrots, and chicken.
Then, pour the sauce mixture evenly over the pasta, and combine further. Remember, you may not want to use all the sauce! It’s your preference, based on how saucy you are. See that play on words?
Serve in bowls, and then add chopped green onions, sesame seeds, and Sriracha sauce as desired.
I don’t have words. It is just utterly scrumptious. Make it. Tonight. Now. Just trust me.