This recipe uses Ramen noodles and peanut butter, two things most children will gladly eat. Serve it with a fresh, steamed vegetable, and some sliced garden-fresh tomatoes for a perfect summertime meal.
1/4 cup packed brown sugar
1/4 cup creamy peanut butter
1/4 cup soy sauce
1 teaspoon minced garlic
1/2 cup dry bread crumbs
3 packages (3 oz. each) chicken ramen noodles
4 boneless skinless chicken breast halves (5 oz. each)
1 tablespoon olive oil
1 can (8 oz.) water chestnuts, drained and sliced
In a small bowl, combine the brown sugar, peanut butter, soy sauce and garlic; set aside. In a large resealable plastic bag, combine bread crumbs and contents of two noodle seasoning packets (discard the remaining packet or save for another use).
Add chicken, one piece at a time, and shake to coat.
In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear.
Meanwhile, cook noodles according to package directions.
Remove chicken and keep warm. Add peanut butter mixture to skillet; cook and stir until heated through. Drain noodles. Add noodles and water chestnuts to skillet; toss to coat. Serve with chicken.
Serves 4.
