Jodi used to work at BYU's Pendulum Court Cafe, and this was one of her favorite dishes served there. The recipe is taken from their website.
1-2 lbs Chicken, cut into strips
2-4 Tbsp vegetable oil
1 Tbsp Sriracha
1 Lime, juiced
3 cloved garlic, pressed
3-4 shakes soy sauce
1 pkg (16 oz) fettuccine noodles
Use the following ingredients according to your preference:
Shoestring carrots
Broccoli florets, chopped
Green onion
Peanuts, chopped
Directions:
In a large skillet, saute chicken in oil, Sriracha, lime, garlic, ginger, soy sauce, and salt and pepper to taste. While chicken is cooking, prepare the fettuccine and make the peanut sauce (below). After the chicken is cooked, remove from the skillet and wrap in foil to keep warm. Re-oil the skillet, add all vegetables and saute. Add the chicken to the skillet, cover, and reduce heat. Drain noodles. Mix the sauce with the noodles and top with the veggies and chicken. Garnish with peanuts.
Peanut Sauce:
1 cup chicken broth
6 Tbsp creamy peanut butter
2-4 tsp. Sriracha
3 Tbsp honey
6 Tbsp fresh minced ginger
4-5 cloves garlic, pressed or minced
Directions:
Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.
1-2 lbs Chicken, cut into strips
2-4 Tbsp vegetable oil
1 Tbsp Sriracha
1 Lime, juiced
3 cloved garlic, pressed
3-4 shakes soy sauce
1 pkg (16 oz) fettuccine noodles
Use the following ingredients according to your preference:
Shoestring carrots
Broccoli florets, chopped
Green onion
Peanuts, chopped
Directions:
In a large skillet, saute chicken in oil, Sriracha, lime, garlic, ginger, soy sauce, and salt and pepper to taste. While chicken is cooking, prepare the fettuccine and make the peanut sauce (below). After the chicken is cooked, remove from the skillet and wrap in foil to keep warm. Re-oil the skillet, add all vegetables and saute. Add the chicken to the skillet, cover, and reduce heat. Drain noodles. Mix the sauce with the noodles and top with the veggies and chicken. Garnish with peanuts.
Peanut Sauce:
1 cup chicken broth
6 Tbsp creamy peanut butter
2-4 tsp. Sriracha
3 Tbsp honey
6 Tbsp fresh minced ginger
4-5 cloves garlic, pressed or minced
Directions:
Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.
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