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.
Need Something for Your Kitchen?
Get 15% off your first order at our store, CHEFS Catalog!*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*New customers only, some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close