A few years ago my mom bought me a Chinese cookbook for Christmas and since then I’ve made many of the recipes in it. Among some of my favorite recipes are the stir-fry ones. And now I have come to a new level in my stir-fry-cooking life: no recipe, just me and my taste buds (it may sound a little risky at first, but trust me: this is delicious!)
First I cut up my favorite veggies for stir-fry: a bell pepper, two carrots, and an onion.
Then I opened up a can of water chestnuts. These are a must in an stir-fry! They add a nice crunch and a faint sweet taste to the dish.
And now for the chicken: many recipes marinate the chicken in, mainly, soy sauce. That’s what I did until I tried it in teriyaki sauce–and I am not going back to the soy-sauce-marinating days.
When all of the ingredients have been stir-fried for a few minutes, I added this stir-fry sauce. I’m starting wonder how anyone can stir-fry anything without teriyaki sauce and this stir-fry sauce!
I made white rice with this stir-fry. First soak the rice in water for an hour or two (changing the water every 30 minutes or so). Then boil the water and cook he rice uncovered for about 10 minutes. Drain, rinse, and transfer to a serving dish.
I topped it all off with sesame seeds (and then thought I should take an insanely close-up picture of it all)
- 1lb skinless,boneless chicken breasts, cubed
- 1 tbsp sesame seed oil (or another oil)
- 1 bell pepper, cut into strips
- 2 carrots, cut into strips
- 1 onion, cut into strips
- 1 5oz can water chestnuts, diced
- 2-3 tbsp Teriyaki sauce
- 1-2 tbsp Island Soyaki sauce
- 3-4 tbsp stir-fry sauce
- cooked white rice
- sesame seeds (optional)
- Marinate the chicken in the teriyaki and soyaki sauces for at least an hour.
- Heat the oil in a pan. Add in the chicken and stir-fry until the chicken is browned.
- Next, add in the bell pepper, carrots, onion, and water chestnuts. Stir-fry for a few minutes.
- Add in the stir-fry sauce and stir-fry for a couple of minutes.
- Serve with cooked white rice and sesame seeds (optional).
I’m not really a peanut butter fan; I never quite understood the pb&j craze many people have (my older sister included). I love peanuts, just not peanut butter. It may sound crazy, but that’s just the way things are.
Anyways, I was browsing Creme De La Crumb when I came upon a recipe entitled “Sesame Peanut Noodles.” The picture looked enticing and it wasn’t until I read over the ingredient list that I began having second thoughts over the recipe. Peanuts were not in the ingredient list–but peanut butter was. Pushing away pre-misconceptions I decided to try it away because I couldn’t get the recipe title out of my mind. Sesame Peanut Noodles. It just sounded inviting—for some strange reason unknown to mankind.
This recipe makes for a super-quick dinner. The peanut sauce is quick to whip up: just peanut butter, water, soy sauce, sesame oil, and rice vinegar. The last two ingredients may seem a little ‘exotic’ but they add a lot to the flavor. I recommend using them instead of substituting for regular oil and vinegar.
Then you thinly slice the green onions and carrots. Add the peanut sauce and veggies to the cooked noodles; stir well and serve warm, cold, hot, at room temperature, or any other temperature (if there is any other).
- 12 oz linguine or fettuccine noodles
- 2 green onions, thinly sliced
- 1 carrot, thinly sliced
- 3 tbsp peanut butter
- 2 tbsp water
- 3 tsp soy sauce
- 1/4 tsp sesame oil*
- 1 tsp rice vinegar*
- sesame seeds (optional)
- peanuts (optional)
- Cook the noodles al dente according to the package instructions.Drain well and transfer to a large bowl.
- Whisk together the peanut butter, water, soy sauce, sesame oil, and rice vinegar in a small bowl. Add the sauce to the noodles and mix to combine. Then add in the carrots and green onions and mix together. Garnish with sesame seeds and peanuts (optional) and serve at any temperature.
Recipe adapted from Creme De La Crumb
*Regular oil and vinegar can be substituted for sesame oil and rice vinegar