Dinner Tonight: January 22, 2020
Archive »Simple Chicken Sesame Noodles
Write the names of famous people or characters and put in a bowl. One person chooses and describes the person while others guess who it is.
If you had to describe yourself to someone who's never met you using only 3 words, which words would you choose?
This recipe is featured in The Family Dinner Project co-founder Dr. Anne Fishel’s book, Home for Dinner: Mixing Food, Fun and Conversation for a Happier Family and Healthier Kids. It can be served warm or cold, and works well as a make-ahead meal, so you can just pop it into the refrigerator and it will be ready to eat on a busy night.
Photo Credit: Joanne Smith/Headshots
2 chicken breasts, bone-in
1 3/4 lbs. linguine
1/2 cup sesame seeds
2 cups snow peas
3 garlic cloves, minced
3/4 cup sesame oil
3/4 cup soy sauce
6 tblsp. balsamic vinegar
2 tblsp. hot pepper oil
2 tblsp. peanut butter
2 bunches scallions, minced (white parts only)
Preheat oven to 375 degrees. Toast sesame seeds on a cookie sheet in the oven for 5-10 minutes, until golden. Set aside.
Brush chicken breasts with olive oil, season with salt and pepper, and roast in the oven for about 45 minutes to an hour.
Bring two pots of water (one small and one large) to a boil. Cook snow peas in the small pot for about 2 minutes, then plunge them into cold water, cut into thin strips, and set aside.
Cook the linguine in the large pot until al dente, about 8 minutes.
While the linguine and chicken are cooking, whisk together the sauce ingredients. Divide the sauce into two bowls.
When the chicken is done, shred it into bite-sized pieces and put it into one of the bowls of sauce to marinate.
When the linguine is ready, drain and place it in a large bowl. Toss with the second bowl of sauce.
Add the toasted sesame seeds, top with the chicken, remaining sauce, and sliced snow peas.