EDIBLE ESCAPADES: Tales of the College Cook with KU Students Nina Riley &
Nancy Griego

Ingredients

• PEANUT SAUCE
• ½ cup soy sauce
• ½ cup peanut butter
• ½ cup sugar, to taste
• ½ tsp lime juice
• 1 garlic clove, minced
• 6 ozs package chow mein stir-fry noodles
• 1 or 2 skinless, boneless chicken breasts
• salt and black pepper
• ½ cup onion, chopped
• ½ cup red bell pepper, seeded and chopped
• 1 cup broccoli tops, cut into florets
• 15 ozs can baby corn, rinsed, drained and cut into 1-inch pieces
• 1 tbl vegetable or peanut oil
• ⅓ cup chopped peanuts

Instructions

PEANUT SAUCE: Combine the soy sauce, peanut butter, sugar, lime juice, 1 minced garlic clove and chili sauce in a medium bowl. Mix until well-blended and set aside.

Bring a large pot of water to a boil. Add the noodles and cook for 3 minutes, or until tender. Drain the hot water from the noodles. Rinse the noodles in cold water, drain well and set aside.

Cut the chicken into ½-inch cubes and season with salt and pepper.
Chop the vegetables and garlic as directed. Heat the cooking oil in a wok or large skillet over medium-high heat. Add the chicken, onion and garlic. Stir-fry until the chicken is almost cooked through, 3 to 4 minutes. Add the broccoli, red pepper and baby corn. Continue stir-frying until the vegetables are tender-crisp and the chicken is cooked through, 2 to 3 minutes more. Add the noodles to the vegetable mixture along with the Peanut Sauce. Stir until the entire dish is coated with the sauce and heated throughout.

Garnish servings with chopped peanuts. Serves 4.

Photos

Added Tuesday, Feb. 16, 2010