Apricot Ginger Teriyaki Pad Thai
Category
Entrée
Ingredients
- 1 12 oz Terrapin Ridge Farms Apricot Ginger
- Teriyaki Glaze
- 1 tbsp Olive oil
- 1 tsp Kosher salt
- 1 tsp Freshly ground pepper
- 1 lb Boneless, skinless chicken breasts
- (or use 16 oz jumbo tail-on peeled and
- deveined shrimp)
- 1 14 oz Package rice noodles
- 1 cup Broccoli, chopped
- 1/2 Red onion, chopped
- 2 Garlic cloves, minced
- 1/4 cup Peanuts, crushed
- 1/3 cup Cilantro, chopped
- 2 tbsp Peanut butter, smooth
- 2 Limes, juiced
Directions
- Prepare the rice noodles according to package. instructions. Set aside. Saute the chicken breasts with olive oil and salt. and pepper until fully cooked / 165 °F in the center. Remove chicken from pan and set aside. Add the broccoli and red onions to the pan and. cook until onions are translucent. Add the garlic. and stir until mixed with broccoli and. onions. Add the peanut butter, and 6 oz of Terrapin Ridge Farms. Apricot Ginger Teriyaki Glaze. Stir until combined. Slice the chicken and add to the pan. Add the rice. noodles to the pan and stir everything to combine. Spoon into bowls and garnish with lime juice, and. crushed peanuts, if desired.
