Molly Evert, April / May 2009 MMCW
2 lbs. boneless skinless chicken breasts, 2 (14 oz.) cans chicken broth
Cook chicken in chicken broth. Shred meat. Save broth.
Peanut sauce: 2 tbsp. peanut butter, 1 tbsp. rice wine vinegar, 1 tbsp. Soy sauce, 1 tbsp honey, 1 tbsp lime juice, 1 tsp minced ginger, 1 tsp minced garlic.
Process sauce ingredients together in a food processor until smooth. Mix with the chicken.
Cool 1 lb. Rice noodles in the leftover broth. Add to vinaigrette.
Vinaigrette: 2 tbsp rice-wine vinegar, 1 tbsp lime juice, 1 tbsp peanut oil, 2 tbsp fresh mint.
Serve rice noodles and chicken with matchstick vegetables: red onion, carrot, cucumber and red pepper.

About Molly Evert
Writer Molly Evert is a wife and homeschooling mom to 6 kids, who range in age from 2 to 18. She runs an educational website, My Audio School (http://www.myaudioschool.com), providing access to the best in children's audio literature. She also blogs at CounterCultural Mom (http://www.counterculturalmom.com) and CounterCultural School (http://www.counterculturalschool.com).
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