Here is a recipe that I had created and tested over the summer before the whole "Plant based Diet" we are currently on. I was going through my notes and noticed that I had not posted it yet. It is a great recipe that can also be served over rice, or change up the chicken to cubes and you can do the satay thing - Enjoy
1 3 to 5 lb. whole chicken, cleaned and cut up
1 can of diced tomatoes, 16oz
1 medium onion, diced
1 cup dry white wine
½ cup organic peanut butter
2 cloves of garlic, minced
1 tablespoon of chili sauce of choice
1/8 a teaspoon of ground cinnamon, cumin, cardamom
pinch of mace
salt and pepper to taste
1 lb. ramen noodles, cook as per directions (no flavor packet, please)
1 bell pepper, julienned
1 cup of bean sprouts
Handful of fresh cilantro, chopped and stems removed
¼ cup of chopped peanuts
¼ cup chopped green onions
Place chicken in a large sauce pan, cover with water, bring to a boil, reduce, cover and simmer until chicken is cooked through and tender. Remove heat, then remove chicken from stock, set aside to cool.
Strain stock and return to sauce pan, skim fat from top. The add the balance of the ingredients stir until well combined, bring to a boil, reduce heat, simmer until sauce has reduced by a third.
While sauce is reducing, remove chicken from the bones, rough chop, toss bones and skin.
Once sauce as reduced, return chicken to sauce pan and simmer until warmed through, about 20 minutes.
Place the freshly drained noodles in to a large serving bowl, followed by the bell pepper, sprouts and half the cilantro, toss and set aside.
Once sauce is to the desired thickness, pour on top of ramen, toss and garnish with remaining cilantro, peanuts and green onions – Enjoy