Nutty Chicken Noodles Recipes

SPICY SESAME NOODLES WITH CHICKEN AND PEANUTS

Steps:

• In a medium heatproof bowl, stir together the red-pepper flakes, soy sauce and sesame oil. Set next to the stovetop.
• Bring a large pot of salted water to boil. Meanwhile, in a large (12-inch) skillet over medium heat, cook the 1/2 cup oil, peanuts and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red-pepper mixture (be careful of splattering!) and set aside.
• Meanwhile, in the same skillet, heat the remaining tablespoon oil over medium-high. Add the chicken and press it down with a wooden spoon into a thin layer. Season with salt and a generous amount of black pepper and cook, without stirring, occasionally pressing the layer of chicken down, until the bottom is browned, 5 to 7 minutes. Break the chicken up into small pieces and cook, stirring occasionally, until cooked through, 1 to 2 minutes more.
• While the chicken cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil.
• Remove and discard the orange rind from the chile oil. Off the heat, add enough chile oil to coat the chicken and stir, scraping up any browned bits from the pan. Add the noodles and toss, adding more chile oil to fully coat the noodles and chicken. (If you don't use all of the chile oil, you can store it in the refrigerator for 2 weeks in an airtight container.) Top with chives and serve at once.

NUTTY CHICKEN WITH NOODLE SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6 and cover a baking tray with baking paper. Finely chop the peanuts in a food processor or by hand - you want large crumbs, not dust - then tip onto a plate. Dip the chicken pieces in egg, then coat in the peanuts and place on the tray. You can freeze the coated chicken pieces for up to a month, defrost, then continue with recipe. Bake for 15-20 mins until golden and cooked through.
• Meanwhile, cook the noodles according to pack instructions, drain, rinse under cold water until cool, then drain again. When the chicken is ready, use kitchen tongs or two forks to mix the noodles with the cucumber slices, mint, lime juice and zest, sugar, chilli if using, and some seasoning. Serve immediately, topped with the crunchy chicken.

HEARTY CHICKEN AND NOODLES

Steps:

• In a large pot over medium high heat, cook carrots with 1 ½ cup broth, 1 bay leaf, salt, pepper, and dried or fresh thyme until carrots are tender.
• Add into the pot the remaining chicken broth, celery, onion and garlic and let come to a boil.
• Next add the dry wide noodles to the pot and cook for 5 minutes uncovered.
• Then after 5 minutes stir in 1 cup of milk and the frozen peas.
• In a separate pan mix the remaining milk with the all purpose flour over medium heat and slowly whisk the milk and flour together to remove the lumps. Do this for about 3-4 minutes. This is going to be used to thicken the chicken and noodles.
• Add this milk and flour mixture to the pot with the noodles, vegetables and broth.
• Finally add the cooked shredded chicken and let the soup simmer until thickened.
• Remove from heat and serve hot topped with fresh chopped parsley (optional).

NUTTY CHICKEN CURRY

Steps:

• Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.
• Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.

NUTTY OVEN-FRIED CHICKEN

Steps:

• Preheat oven to 350°. Place milk in a shallow bowl. In another shallow bowl, combine the baking mix, pecans and seasonings. Dip chicken pieces in milk, then coat generously with pecan mixture., Place in a lightly greased 13x9-in. baking dish. Drizzle with butter. Bake, uncovered, until chicken is golden brown and crispy and juices run clear, about 1 hour.