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Thai Chicken and Noodles

Thai Chicken and Noodles

Happy President’s Day ~ if you’re off work today, I hope you’re enjoying your 3-day weekend.  If you do have to work today, I hope you’ve had a great weekend also.  Today seems like a great day to try something new, and if maybe it isn’t new for you, perhaps it isn’t something you fix regularly ~ Thai Chicken and Noodles ~ which is not something I have ever fixed. P.S. This recipe contains peanut butter.


1 Pound Boneless Skinless Chicken Breasts

¾ Cup Wish-bone Reduced-Fat Italian Dressing

8 Ounces Angel Hair Pasta

2 Tbsp Jif Peanut Butter

1 Tbsp Kikkoman Reduced-Sodium Soy Sauce

1 Tbsp Honey

1 ½ Ginger Root, freshly grated

½ tsp McCormick Red Pepper, crushed

 1 tsp Vegetable Oil

1 tsp Sesame Oil

¾ Cup Carrots, shredded

¾ Cup Snow Peas, trimmed

1 Cup Green Onions, chopped

2 Tbsp Fresh Cilantro, chopped

FIRST Cut the Chicken diagonally into thin strips

SECOND Combine the Chicken and ¼ cup of the Italian Dressing in a bowl and mix well

THIRD Marinate, covered, in the refrigerator for 1 hour, stirring occasionally

FOURTH Cook the pasta according to package directions

FIFTH Whisk the remaining ½ cup Italian Dressing, Peanut Butter, Soy Sauce, Honey, Ginger Root and Red Pepper into a bowl until mixed

SIXTH Drain the Chicken, discarding the marinade

SEVENTH Heat the Vegetable Oil in a large nonstick skillet or wok over high heat

EIGHTH Add the Chicken to the Vegetable Oil and stir-fry for 3 minutes

NINTH Add the Sesame Oil, Carrots, Snow Peas and Green Onions; mix well

TENTH Stir-fry for 3 minutes longer or until the Chicken is cooked through and the vegetables are tender

TENTH Reduce the heat to low

ELEVENTH Add the Pasta, Salad Dressing mixture and Cilantro to the Chicken mixture; toss to mix

TWELFTH Cook just until heated through, stirring constantly

Spoon onto a serving platter

Garnish with additional chopped Cilantro

Serves 6

Thai Chicken and Noodles is from my personal cookbook collection, Simply Colorado Too, page 99 (2000).

Photo by chuttersnap on Unsplash

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