First Recipe Post: Peanut Chicken Bowls

A lot of the blogs that I read often post step by step recipes, and I love it! One of my favorites is The Pioneer Woman and I have used several of her recipes over the last couple of years. I have wanted to try posting one for awhile, so here goes!

I'm not sure why I'm starting with this one, other than the fact that I made it last night and actually remembered to grab my camera as I was cooking! It's a pretty easy recipe that I've made for a couple of years. I like it, because it falls under the Rachel Ray category of MYOTO (Make Your Own Take Out) I have no idea what magazine I originally found it in. All I remember was that a college student wrote in asking for a way to make Top Ramen more exciting and this was the suggestion. I have adapted it a bit over the years, but for awhile, I used to make it exactly as the magazine said! It was originally designed around:

Oriental Top Ramen (is that racist yet?)

Weird that I have that lying around.....I may have had a weird pregnancy craving.....

Here are the ingredients that I use instead:
Whole wheat spaghetti, about 3/4 of a pound
(in the orginal recipe, this was 2 packages of Ramen)
3 cups of frozen broccoli and carrots
1 1/4 cups of water
1/4 cup of peanut butter
1/4 cup of soy sauce (I use low sodium normally)
2 tbsp brown sugar
1 tbsp corn starch
1/4-1/2 tsp red pepper flakes (depending on how spicy you want it)
Approx 2 cups diced chicken
1/2 cup of peanuts, chopped if you have them
1/4 cup chopped green onion (optional at our house, only if I already have some)

1. Brown chicken in some EVOO, put a large pot of water to boil. Once the chicken is cooked, set to the side, off the heat.

Yup, my mom owns The Pasta Pot. And it is AWESOME!

2. Meanwhile, mix together the ingredients for the sauce; water, peanut butter, soy sauce, brown sugar, corn starch and red pepper flakes. (the original recipe called for a packet of the oriental ramen seasoning too. You will not miss it) Whisk all together and begin to heat until smooth over medium heat. Keep an eye on in, it will get thick and bubbly. Whisk it occasionally. Once it does, cook it for 2 more minutes, then remove from heat.

3. When the water comes to a boil, throw in the pasta, with a little salt if you prefer. Cook as directed on the package.

4. When the pasta has 3 MINUTES LEFT to cook, throw in the veggies, bring to a boil and allow to cook for the remaining 3 minutes. Drain veggies and pasta.

5. Add the chicken and pour in the sauce, mix all together.

6. Throw in a handful of peanuts (I didn't have chopped that night) and mix.

7. Serve and enjoy! Not glamorous, but tasty!

And toddler approved, she had 2 helpings and requested it for lunch the next day! Success!