Pan-roasted soy chicken with chilied sesame noodles from The New York Times Chicken Cookbook by Linda Amster

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on October 29, 2021

    Made these again using boneless chicken breast halves vs. the skin-on, bone-in halves called for in the original recipe (which you're asked to de-bone, retaining the skin on the meat). I liked using the boneless breast halves better, both because it was faster and easier and because the chicken skin never fully rendered and so was a bit rubbery. It's also not necessary for protecting the chicken meat underneath if you're careful.

  • ashallen on October 20, 2021

    The chicken part of this recipe was very good - salty, well-browned exterior with good flavor after marinating only 1.5-2 hours. My chicken breast halves were on the larger side so I ended up cooking them covered on low for a while after the initial searing to bring the interior up to temperature without scorching the exterior. The noodle part of the recipe was annoying as written but turned out fine with some adjustments. Initially the sauce wasn't very flavorful, in part because the peanuts didn't chop to a smooth puree in the blender - too much chicken stock for that! I ended up supplementing the sauce with a slurry of water and 1/3-1/2 cup natural peanut butter, seasoned with soy sauce and heated in the microwave. Next time I'll substitute additional peanut butter for the peanuts. I used thin alkaline Chinese wheat noodles instead of angel hair pasta - worked well. The chicken and noodles were great together!

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