This was one of the few of my mix-and-match recipe concoctions that actually turned out well…woohoo! A few weeks back, my friend Molly and I made this yummy spaghetti squash stir fry and I decided to recreate it with some chicken. I don’t know about you, but I need to figure out how to mix it up with some marinades. This is usually pretty difficult considering by the time I decide I might want chicken for dinner, it’s still cooped up nestled between some ice cream and a pizza in the freezer.
Weeelll if you have one of those rare mornings where you can spare ten-fifteen minutes, this peanut sauce + a little extra soy sauce + the lime rind works as a great chicken marinade! Plus it’s super convenient because then you can use the rest of the sauce for some veggies and noodles.
Morning: Whip up the peanut sauce, using olive/veggie oil instead of grapeseed (don’t really have any grapeseed oil around my college kitchen…) We actually used a mix of sesame+olive I think
Next: Coat some chicken tenders in a a few tablespoons of sauce + a few shakes of soy sauce in a plastic bag. I also added the lime rind to add flavor but who knows if that did anything 🙂 Place in the refrigerator for 3-12 hrs…I wish I had done this overnight!
Dinnertime: Heat up a pan and cook up your chicken 4-5 minutes per side. I’d also recommend tenderizing it a bit (pound out breasts/tenders until flattened a bit)
Take out the chicken and set aside. Add to the pan some chopped onions and peppers with a bit of oil
While these are cooking up, microwave those black noodles your mom sent you in a package (ok ya that’s just me, but ya know, noodles, rice whatever you want!)
Mix it all up with some chopped cilantro and crushed peanuts on top!