But I was hungry. And by golly, I was going to figure something out! Thank goodness for pantry staples. And that bag of broccolini that was languishing in my produce drawer.
Here’s how to make this plate of wonder.
(A little smoky.)
(If I’d had limes, I woulda used them.)
(I need spice in my life. Chili paste would also be good.)
Whew. My arm is tired!
Whisk all of this together and then—this is important—give it a taste! Peanut sauce is kinda individual and you’ll want to adjust it to your liking. Add more soy, add more honey, add more cayenne, add more lemon—whatever floats your boat.
Now, before you do anything: Pour off 1/3 to 1/2 cup of the sauce into a container and reserve it in the fridge. You’ll need it for the noodles later.
Turning them to coat. (Note that I only used 2 chicken breasts when I made this Saturday, but you can use 4 if need be! There’s enough marinade.) Place the chicken in the fridge and let it marinate for at least 2 hours. (Note that I did not do this because I was very impatient and hungry. Bad combination…)
Then, when you’re ready to cook, remove the chicken from the fridge and heat up a grill pan over medium heat.
Things are about to get delicious up in here.
You’re ready for the big leagues now!
I ran out of room on the long grill pan, so had to put the onions in a small square one. You can grill things in whatever combo or order you’d like! Chicken first, then veggies…or everything all together if you can fit it. (Or you can use the outdoor grill!) Lotsa options.
And the important thing about cooking the broccolini is that you want to turn it regularly and check the color. You definitely want the broccolini to get nice and grilled with some brown/blackish areas, but you don’t want it to char. So don’t be afraid to pull it off while the chicken is still cooking to avoid burning it; or, you can wait until the chicken is halfway cooked before you put the broccolini on the grill pan.
(I am a HUGE fan of grilled or roasted broccolini. It is tremendously tasty.)