In ‘The Looneyspoons Collection’, by Janet and Greta Podleski, this is called ‘Thai a Yellow Ribbon’.  I renamed it so I could tell what it was at a glance, and also I made double the sauce along with adding more chicken (this is what’s written below).  As you’ve probably seen in previous posts, Waverly is allergic to peanuts and while substitutes like Golden Chickpea Butter, Wow Butter and Almond Butter are okay…we’ve now discovered that SunButter (sunflower spread) is the most amazing stand-in yet.  It’s a whole new world!

Thai Chicken (and Pasta) Stirfry

Sauce

1 c. strong chicken broth AND 1/2 c. SunButter

1/4 c. EACH minced fresh cilantro AND minced fresh basil

1 1/2 T. sugar

1 T. EACH grated ginger AND lemon zest

2 t. EACH sesame oil AND cornstarch AND minced garlic

1 t. EACH cumin AND crushed red pepper flakes (optional – or just add hot sauce to your own bowl)

Add all of the sauce ingredients to your blender and mix until smooth – set the sauce aside until you’re ready to cook.

1 lb. (454 g) good pasta – I used penne this time

4 to 6 large chicken breasts, cut into bite-sized pieces

3 peppers (red, orange or yellow), cleaned and cut into bite-sized pieces – you can use any vegetables really, as long as they are prepared so that they’ll all cook at the same rate, carrots and snow peas are suggested

Cook the pasta to al dente according to the package directions, drain well and keep warm.  As the pasta is cooking, heat up a bit of oil in a large skillet over medium-high heat and cook the chicken until it’s cooked through and there is no pink showing.  Add in the peppers and saute for a couple of minutes, then add in the sauce and bring to a boil.  Allow the sauce to simmer for a minute or 2 until it thickens slightly, then turn off the heat, add in your pasta and stir to combine well.  Serve it up straight away – enjoy!

 

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