Poached chicken breasts with Thai peanut sauce and noodles from James McNair's Favorites by James McNair

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Notes about this recipe

  • Nancith on August 22, 2017

    This was quite tasty, but very fiddly, with a number of components that took more time than I bargained for. Not sure what happened, but the peanut sauce reached a point where it separated, & never completely re-integrated. Taste was not affected, but appearance was. Briefly steaming the pea pods would be better; blanching as the recipe suggests made for waterlogged pods. I added carrots for color & an extra veggie, and substituted lime juice for tamarind paste, & left out fish sauce in the peanut sauce. (My accompanying photo is, alas, sans chicken.)

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