But the one who does not know and does things deserving punishment will be beaten with few blows. From everyone who has been given much, much will be demanded; and from the one who has been entrusted with much, much more will be asked.” Luke 12:48
Anthony’s Thai Peanut Bowl
Ingredients
- 500 g chicken breast OR firm pressed tofu diced
- 1/2 tsp paprika
- 1/8 tsp black pepper
- 1/2 tsp garlic powder
- 2 cups broccoli cut into florets
- 1 cup carrots cut into thin strips, 3cm long
- 1 cup red pepper cut into thin strips, 3 cm long
- 3/4 cup onion diced
- 1 tbsp ginger minced
- 1 clove garlic minced
- 2 tbsp extra virgin olive oil
- 2 tbsp soya sauce
- 2 tbsp honey
- 3 tbsp peanut butter
- 250 g vermicelli rice noodles
- 2 tbsp vegetable stock powder
- 2 tbsp sesame seeds optional, garnish
Instructions
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In a large pan, heat oil on medium heat and add diced chicken OR tofu, paprika, black pepper, and garlic powder. Cook evenly and until chicken is completely cooked through, or tofu is nicely browned on each side. Put aside to rest.
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In another pan, heat oil on medium heat. Add all vegetables, garlic, and ginger, and cook for 5 minutes. Pour in soya sauce and cook for another 3 minutes. Meanwhile, fill a medium sized pot and bring to a boil.
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Mix in honey and peanut butter until all vegetables are evenly coated. Stir in chicken. Reduce heat and cook until all juices are almost absorbed. Note: Don't allow juices to get too low as peanut butter tends to stick to pan quickly. You can leave some juices to absorbed by the noodles.
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Add rice noodles to boiling water. Cook for a few minutes or until tender. Pour out water but do not strain. You will need the little bit of access water for the vegetable stock powder. Add the powder, and return to stove on high heat. Mix well and allow the noodles to absorb the excess water.
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Once the water is absorbed, place vegetables and chicken on top of noodles and garnish with sesame seeds if your desire. Serve while warm.
