We partnered this new product with two of our fan-favorites (Pepper Plants Chunky Garlic Sauce and Red Pepper Olive Oil) for a savory, sweet, and fiery kick to stir-fried noodles and satay-style chicken. This peanut sauce pairs so well with spicer elements, balancing the heat and highlighting the smoky, zesty notes of dried red chili peppers and garlic. The chicken is marinated in a combination of lemongrass, garlic, shallots, turmeric, and EVOO. While the noodles are coated in a semi-homemade sauce consisting of our Garlic Balsamic, soy sauce, sesame oil, rice wine, and our Asian Peanut Sauce.
Serves 4
Ingredients:
Satay Chicken:
2 each raw boneless skinless chicken breasts, thinly sliced
2 teaspoons lemongrass, finely minced
3 garlic cloves, peeled and minced
1 shallot (or 2 tablespoons), peeled and minced
1/4 teaspoon ground turmeric
1 teaspoon San Fran Sea Salt
2 tablespoons California Extra Virgin Olive Oil
Peanut Noodles:
1 tablespoon Pepper Plant Chunky Garlic Sauce
1 tablespoon Gil’s Garlic Balsamic Vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine
1 cup Gil’s Asian Peanut Sauce
1lb fettuccini or rice noodles, cooked according to the instructions on the packaging
Garlic Chili Oil:
1/4 cup Gil’s Red Pepper Olive Oil
2 tablespoons Pepper Plant Chunky Garlic Sauce
2 tablespoons fresh scallions, chopped
2 tablespoons fresh basil, chopped
1/2 cup bean sprouts
1-2 limes, cut into wedges or sliced
Instructions
Place chicken slices in a sealable container or zipper baggie and set aside. Place lemongrass, garlic, shallot, turmeric, salt, and olive oil in a small bowl, and stir to combine. Spoon the marinade into the container (or baggie) with the chicken and toss to coat. Refrigerate the chicken for a minimum of 1 hour or up to overnight. Once the chicken has been marinated, evenly thread onto skewers, and drizzling with any remaining marinade before cooking. You can broil or grill your chicken satay skewers, until cooked through. Broiling on low will take about 10-12 minutes. Grilling on medium to medium-high will take about 5-8 minutes (be sure to flip your skewers halfway through the cook time). To make the noodles and sauce, place chunky garlic sauce, balsamic, soy sauce, sesame oil, rice wine, and peanut sauce in an extra large skillet or wok, whisk to combine, and bring to a low simmer over medium heat. Once simmering, add the cooked noodles, and toss to coat. Continue to cook just until the noodles have reheated, about 1-2 minutes.
To make the garlic chili oil, place red pepper olive oil and chunky garlic sauce in a small bowl, and whisk to combine. Set aside until ready to serve.
To serve, divide sauced noodles and chicken satay between bowls. Top with scallions, basil, and bean sprouts. Serve with lime and garlic chili oil on the side for drizzling and squeezing.
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