This might not be the prettiest thing I’ve ever made, but dang, it’s good! Knowing my wife’s love of Thai peanut sauces, I fed ChatGPT this prompt: I need a meal prep ideas for my lunches this week. I’d like the recipes to contain marinated chicken, vegetables and noodles with a spicy, delicious peanut sauce. I’d like to be able to cook the recipe on my Blackstone griddle. Please provide at least five different options.
This one sounded the best of the five. I made a few minor tweaks (like making more sauce since I had way more veg and I didn’t have rice noodles) but mostly I stuck to the script and it was surprisingly delicious. I’ll paste the recipe below!
by FloriDan_
4 Comments
Chicken and Peanut Coconut Curry Noodles (for 6 Servings)
Ingredients:
– Chicken thighs or breast: 1.5 pounds, thinly sliced
– Rice noodles: 12 ounces (or noodles of choice), parboiled
– Broccoli florets: 1.5 cups
– Red bell pepper: 1.5, thinly sliced
– Fresh basil: 1/3 cup, chopped, plus extra for garnish
Marinade:
– Soy sauce: 2 tablespoons
– Lime juice: 1 tablespoon
– Sesame oil: 1 tablespoon
– Garlic: 2 cloves, minced
– Ginger: 1 teaspoon, grated
– Chili paste or Sriracha: 1/2–1 teaspoon (optional, for spice)
– Couple splurps of fish sauce
Sauce:
– Peanut butter: 1/3 cup
– Coconut milk: 1.5 cups
– Red curry paste: 3 tablespoons (adjust to taste for spiciness)
– Tablespoon of sugar
– Soy sauce: 3 tablespoons
– Lime juice: 1.5 tablespoons (plus extra wedges for serving)
– Five or six big splurps of fish sauce
Instructions:
1. Marinate the chicken: In a bowl, whisk together soy sauce, lime juice, sesame oil, garlic, ginger, and chili paste. Add sliced chicken, toss to coat, and marinate for at least 20–30 minutes (or overnight in the refrigerator for more flavor).
2. Cook the chicken: On the Blackstone griddle, cook the marinated chicken until browned and cooked through, about 4–6 minutes. Remove from the griddle and set aside.
3. Parboil noodles for a minute or two less than package directions.
4. Add vegetables: Add the broccoli and red bell pepper to the griddle and cook for another 3–4 minutes until they are tender but still crisp.
5. Make the sauce: In a small bowl, whisk together the peanut butter, coconut milk, red curry paste, soy sauce, and lime juice until smooth.
6. Combine: Add the cooked noodles to the griddle along with the sauce, stirring well to coat everything evenly. Add the cooked chicken back in and mix thoroughly. Cook for an additional 1–2 minutes until the noodles are heated through and the sauce has thickened.
I garnished with basil and some cilantro and put chopped peanuts in some press and seal to serve after it’s warmed up.
look so yummyy
Thanks for the recipe- it looks really good! I like the color pop of the fresh basil and cilantro, too.
Looks great! Five or six big splurps made me giggle though