Submission by Mama Nocka ❤
Ingredients:
3 cloves garlic, minced
1 Tablespoon red wine vinegar
1 tablespoon brown sugar
6 Tablespoons chunky peanut butter
¼ cup soy sauce
6 Tablespoons sesame oil
1 Tablespoon hot chile oil
2 boneless skinless cooked or poached* chicken breast halves
5 Tablespoons toasted sesame seeds
1 pound thin asparagus, trimmed and sliced in 1 inch pieces
3 scallions, white and 3 inches green cut into 2 inch julienne
1 small cucumber, halved and seeded, cut into ¼ inch dice
Instructions:
- Boil [pasta until tender, drain, rinse with cold water and set aside.
- Place first 5 ingredients in food processor and process for 1 minute. Slowly add oils through feed tube and process until well blended.
- Shred the chicken and toss with pasta. Add sauce and 4 T. sesame seeds and toss to coat well.
- Blanch asparagus for 1 minute in boiling water. Drain, rinse under cold water and dry.
- Arrange on top of chicken and pasta. Sprinkle with scallions and cucumber and remaining 1 T sesame seeds. Serve at room temperature.
*Poached chicken breasts
Boil a pot of water add chicken ½ cup white wine, 1 stalk celery and a bay leaf, salt and pepper. Bring to a boil then remove from heat and allow to cool in water.
The Nocka Cook Book 