This recipe starts out just like the Mushroom-Herb chicken I posted last week, but the end result is very different. We all loved the flavor. I thought it might be similar to my other rice noodle dish, but this one is stronger and more tangy. The final sauce looks so reddish it appears tomato based, and the carrots almost seem to disappear.
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
Place each chicken breast in a zip-lock back or between two sheets of heavy-duty plastic wrap. Pound to 1/3-inch thickness. Sprinkle chicken evenly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken to pan and cook 5 to 6 minutes on each side or until browned with no pink in the center.
3 green onions
1 large carrot
3 cloves garlic, minced
1 Tablespoon grated fresh ginger
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
2 Tablespoons rice vinegar
2 Tablespoons rice wine
1/8-1/4 teaspoon cayenne pepper
While chicken cooks, thinly green onions and shred carrot. Remove chicken from pan and add sesame oil. Add carrots, green onions, garlic, and ginger to the pan and cook for 2 to 3 minutes, stirring constantly. Add remaining ingredients and mix well. Simmer for2 minute and then return chicken to the pan.
Serve immediately, over Asian rice noodles.