I tried this recipe with some friends one night when we were doing freezer meals. I was smitten! It’s quick, easy and so delicious.
—ANITA BEACHY BEALETON, VA
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
8 ounces uncooked thick rice noodles
1/4 cup soy sauce
2 tablespoons cornstarch
3 garlic cloves, minced
1 pound boneless skinless chicken breasts, cubed
1 tablespoon peanut oil
1 tablespoon sesame oil
6 green onions, cut into 2-inch pieces
1 cup unsalted cashews
2 tablespoons sweet chili sauce
1. Cook rice noodles according to package directions.
2. Meanwhile, in a small bowl, combine soy sauce, cornstarch and garlic. Add the chicken. In a large skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions and cook 1 minute longer.
3. Drain noodles; stir into skillet. Add cashews and chili sauce and heat through.
DID YOU KNOW?
Picadillo is considered to be Latin American in origin. Some of the areas where it is served regularly are Cuba, Mexico, Puerto Rico, the Dominican Republic and the Philippines. Each culture has its own variation, but one standard item is ground or minced meat.