This recipe appears in:Sunday Supper: Peanut Chicken and Chinese Egg Noodles with Baby Bok Choy and Baby Corn
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.
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- 2 tablespoons coconut or olive oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon minced fresh ginger
- 3 boneless, skinless chicken breasts, cut into 1-inch cubes (about 20 ounces)
- Kosher salt and freshly ground black pepper
- 1 cup homemade or store-bought low sodium chicken stock
- 2 cups coconut milk
- 3 tablespoons soy sauce
- 2 teaspoons white wine vinegar
- 1/3 cup creamy peanut butter
- 4 heads baby bok choy, halved lengthwise
- 1/2 cup fresh or canned baby corn
- 1 tablespoon juice from 1 lime
- 1 pound fresh or dried Chinese egg noodles, cooked
- 2 tablespoons fresh basil, torn
Heat the oil in a deep-sided sauté pan over medium heat. Add the onions, garlic and ginger and cook, stirring, until the mixture begins to soften and the onions are almost translucent, 5 to 8 minutes. Season the chicken with salt and pepper, add to pan and continue to cook until mostly opaque, 8 to 10 minutes. Add the chicken broth, coconut milk, soy sauce, vinegar, and peanut butter. Season with salt and pepper and stir thoroughly to combine. Reduce heat to low and simmer uncovered for 20 minutes.
Add bok choy and baby corn and continue to cook until vegetables are tender, another 5 to 7 minutes. Add lime, season to taste with more salt and pepper, stir, and serve atop egg noodles, garnished with basil.