We prefer the flavor and texture of chunky peanut butter in the sauce; in particular, we like conventional chunky peanut butter because it tends to be sweeter than natural or old-fashioned versions.
- 1/4 cup sesame seeds
- 1/4 cup chunky peanut butter
- 2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
- 1 tablespoon minced fresh ginger
- 5 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon hot pepper sauce (such as Tabasco)
- 2 tablespoons light brown sugar, lightly packed
- Water (hot)
- 1 1/2 pounds boneless skinless chicken breast halves
- 1 tablespoon table salt
- 1 pound dried Asian noodle or 12 ounces dried spaghetti
- 2 tablespoons Asian sesame oil
- 4 scallions, sliced thin on diagonal
- 1 medium carrot, grated
Toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve
1 tablespoon sesame seeds in a small bowl. In a blender or food processor, puree the remaining
3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the blender jar or workbowl aside.
Bring 6 quarts water to boil in a stockpot over high heat. Meanwhile, adjust the oven rack to 6 inches from the broiler element; heat the broiler. Spray the broiler pan top with vegetable cooking spray; place the chicken breasts on top and broil the chicken until lightly browned, 4 to 8 minutes. Using tongs, flip the chicken over and continue to broil until the thickest part is no longer pink when cut into and registers about 160 degrees F on an instant-read thermometer, 6 to 8 minutes. Transfer to a cutting board and let rest 5 minutes. Using 2 forks, shred the chicken into bite-size pieces and set aside. Add the salt and noodles to the boiling water; boil the noodles until tender, about 4 minutes for fresh and 10 minutes for dried. Drain, then rinse with cold running tap water until cool to the touch; drain again. In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved sesame seeds and serve.
Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
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