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Recipe courtesy of Ann Carnes, Ramble Creek Farm
Total Time: 30-45 minutes, all active
Ingredients:
- Ramble Creek Farm Boneless, Skinless Chicken Breasts, 1 package
- Substitute oyster mushrooms for a meatless dish
- Soba noodles, spaghetti, or Vermont Spätzle for a GF option
- Vegetables, chop and add two cups per person
- Choose all or just your favorites: Red cabbage, pea shoots, daikon radish, carrot
- Cilantro or Basil
- Peanut Lime Sauce
- ½ cup Peanut Butter
- 2 Tablespoons fish sauce
- 2 Tablespoons rice vinegar
- 2 teaspoons soy sauce
- 2 Tablespoons grated fresh ginger
- ¾ cup neutral-tasting oil
- Juice of 1 lime
- 2 garlic cloves sliced
- ½ to whole cayenne pepper, dried
- ½ cup water
Directions:
Start water for noodles, prepare as package suggests. Heat a skillet on medium with a little neutral high-heat oil. Cook chicken breasts in the skillet. Brown on both sides, add a touch of water, and cover. While chicken is cooking, blend all ingredients for the sauce in a blender and set aside. Chop your vegetables. Check the chicken after about 30 minutes, you want the temperature to register 165F. When at temperature pull the breasts and chop. Just before chopping the breasts, add the vegetables to the skillet and sauté. Combine the chicken with the vegetables in the skillet with the peanut lime sauce. Serve with the noodles. Garnish with cilantro or basil.
