One thing I loved to do pre-Mamahood was cook. I loved finding fun and exotic recipes that were simple and tasty. Well, let’s just say that I haven’t been doing much adventurous cooking since I hit my third trimester about 9 months ago… That’s way too long my friends. Enter two awesome Canadians and one awesome cook book. Dana and Erin of 2CleverCooks put together a very tasty and allergen free cook book, “People Friendly Food” that has inspired me to start cooking again. Yay!
So last night I braved “Chicken with Spicy Sunbutter Sauce.” They say the sauce is addicting and they weren’t kidding! It is BOMBtastic! With their permission, I will share this delightful recipe with you:
This sauce is addicting! If you don’t care for cilantro, you can either leave it out, or use parsley instead.
1½ lbs chicken breasts
2 cups water
1 green onion, cut in half
1 quarter-sized piece of fresh ginger, crushed
1 tablespoon dry sherry
½ teaspoon salt
½ teaspoon sugar
Place chicken in a medium pan with the rest of ingredients. Bring to a boil, cover, and simmer for 20 minutes. Remove from heat and let stand, covered, until chicken is cool enough to handle. Pull meat into long shreds.
3 tablespoons smooth sunflower seed butter
⅓ cup canola oil
⅓ cup agave or honey
¼ cup gluten-free soy sauce (or 1½ tablespoons each Worcestershire and fish sauce)
2 tablespoons finely sliced green onion
2 tablespoons finely minced fresh cilantro
1 tablespoon rice vinegar
1 teaspoon sesame oil
½ to 1 teaspoon ground cayenne pepper, to taste
Soba noodles (Eden brand has gluten-free ones), or rice noodles for serving
Stir together sunflower seed butter and oil until smoothly blended. Do not add other ingredients until this is done, or you won’t get the right consistency. Add remaining ingredients and stir well to blend. The sauce can be used immediately, but it is better if you make it a few hours ahead and allow flavours to combine.
Cook noodles according to package directions, and then rinse with cold water and toss with a little of the sauce. Place chicken shreds on noodles; garnish with cucumber or shredded carrots if desired.
Serve additional sauce on the side.Serves 4