Friday, December 17, 2010

Chicken in Orange-Scallion-Sauce with Big Fat Spicy Sate Noodles

(I'll apologize in advance for not having any photos of this dish, but trust me - the photos wouldn't have done it half the justice it deserves. Also, you can make just the sate noodles by themselves if you want a lighter option. They're delicious alone or with the sauce!)

Ingredients for Sauce:

  • 1 tbsp ground coriander
  • 1/2 tsp cayenne pepper
  • salt and black pepper
  • 4 boneless, skinless chicken breasts, 6 oz. each
  • 2 tbsp vegetable oil
  • 2 navel oranges
  • 2" piece of fresh ginger, peeled and grated
  • 3 large garlic cloves, chopped
  • 1/4 to 1/2 tsp red pepper flakes
  • 1 1/2 C chicken stock
  • 3 tbsp tamari (dark soy sauce)
  • 3 scallions, thinly sliced
  • 1 tsp toasted sesame oil
  • 2 tbsp toasted sesame seeds
Directions for Sauce:
  1. In a bowl, combine the coriander, cayenne, and some salt and pepper. Season the chicken breasts with the spicy mixture. Preheat a large skillet over medium-high heat with the vegetable oil, 2 times around the pan. Add the chicken and cook it on each side for 5 to 6 minutes, or until cooked through. 
  2. While the chicken is cooking, zest both oranges and reserve the zest. With a paring knife, slice off the peel and all of the pith (white part) from each orange. Slice each orange into 1/4"-thick disks and reserve.
  3. Remove the chicken from the skillet to plate and cover it loosely with a piece of aluminum foil. Return the skillet to the stovetop over medium-high heat and add the ginger, garlic, sat, pepper, and red pepper flakes - a little or a lot, you're in charge! Cook, stirring constantly, for 1 to 2 minutes, then add the chicken stock and tamari and turn the heat up to high. Cook until you've reduced the liquids by half. Add the reserved orange zest, orange disks, and the scallions. Continue to cook for 1 minute to heat the oranges and scallions. Add the sesame oil and toasted sesame seeds.
  4. Slice the chicken breasts and arrange them on a mound of the Big Fat Spicy Sate Noodles. Top them with the orange-scallion-sesame sauce.
Ingredients for Noodles:
  • salt
  • 1 lb bucatini pasta
  • 2 tbsp vegetable oil
  • 3" piece of fresh ginger, peeled and grated
  • 3 large garlic cloves, chopped
  • 1 tsp red pepper flakes
  • 1 C chicken stock
  • 1/3 C tamari (dark soy sauce)
  • 1/2 C smooth peanut butter
  • juice of 2 limes
  • 1 C unsalted roasted peanuts
  • a generous handful of fresh cilantro or fresh flat-leaf parsley leaves, chopped
Directions for Noodles:
  1. Bring a large covered pot of water to a boil for the pasta. Add some salt and the pasta and cook the pasta to al dente. Right before you drain it, remove and reserve 1 C of the pasta cooking liquid. Drain the noodles and reserve.
  2. Return the pot to the stovetop over medium-high heat; add the vegetable oil, 2 times around the pan. Add the ginger, garlic, and red pepper flakes and cook for 2 minutes. Add 1/2 C of the reserved pasta cooking liquid, the chicken stock, and tamari and bring it up to a bubble over high heat. Cook for 2 to 3 minutes. 
  3. Turn the heat off, add the peanut butter, and whisk to combine. If the sauce gets too thick, add a couple more splashes of the reserved pasta cooking liquid. Add the lime juice and the drained noodles, toss to coat the noodles, then add the chopped peanuts and cilantro and toss again. 
Et voila!


  1. You don't need photos. The title got to me and I needed no more to want to make this recipe.

  2. How could you not have pictures?!? I cannot talk though, sometimes I am so excited to dig in I just start chowing down and before I know it there is nothing left to take a picture of. This does sound good though.