This recipe is dedicated to the lovely human who sent an email complaining about the use of prawns in my first ever recipe for Critic. I still think about that message sometimes. This was going to be a prawn recipe out of spite but I am choosing kindness. Chicken it is, and don't forget to be kind.
Ingredients
Oil
Two chicken breasts (they're cheaper if you buy with skin on and literally just peel it off)
1 ½ cup edamame beans
3 carrots
¼ cabbage, red or green
For da sauce
⅓ cup peanut butter
Generous sprinkling of chilli flakes
1 tbsp soy sauce
1 tsp fish sauce
Lemon juice if you've got any
Splash of warm water
1 tsp sugar
For da base
A packet of vermicelli noodles, cooked and drained
Instructions
Rip the skin off of the chicken breasts. How good, you've already saved a dollar or two. Cut the breasts into bite sized chunks. Heat oil in a pan and add the chicken. Cook for 5 or 6 minutes stirring occasionally. Check if it's cooked by cutting into the biggest chunk. If it's pink, cook it for longer.
Defrost the edamame beans by running them through hot water in a sieve. Slice the cabbage and carrot into small slices.
Add all of the above ingredients into the pan the chicken was cooked in. Now in another bowl, add all of the sauce ingredients. Stir it all together and taste. Add more sugar if it needs it. Add the sauce into the chicken pan and stir throughout.
Serve this on top of vermicelli and tuck in. Should feed 5.
Kriller feed, even without prawns.