Ah! What A Sweet Husband I Have!

I had some work scheduled from 5:30-6:30 last night so the hubs said he would make dinner for us. I said, ok, I have some chicken in the fridge that needs to be used and he went on an internet search for some recipes. Now, normally the hubs makes chili, lasagna, guacamole, gravy (any type) . Not b/c he can only make that stuff, but b/c thats about the only time I allow him in the kitchen. I am sort of possessive with all my kitchen gadgets, but I will say his lasagna, guac, chili & gravies are WAY better than mine.
So, last night, he decided to make Crunchy Chicken Chunks with Thai Peanut Sauce & Spicy Noodles. Thai can be intimidating but I let him run with it.

Crunchy Chicken Chunks with Thai Peanut Sauce
courtesy of Betty Crocker

Chicken Chunks

1 1/2 cups Country® Corn Flakes cereal, crushed (1/2 cup)
1/2 cup Original Bisquick® mix
3/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
Cooking spray

Thai Peanut Sauce

1/2 cup plain low-fat yogurt
1/4 cup creamy peanut butter
1/2 cup fat-free (skim) milk
1 tablespoon soy sauce
1/8 teaspoon ground red pepper (cayenne), if desired

1. Heat oven to 400°F. Line 15x10x1-inch pan with foil. In 2-quart resealable food-storage plastic bag, mix cereal, Bisquick mix, paprika, salt and pepper until well blended. Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs. Place chicken pieces in pan. Spray chicken with cooking spray.
2. Bake uncovered 20 to 25 minutes or until coating is crisp and chicken is no longer pink in center.
3. In 10-inch nonstick skillet, mix all sauce ingredients. Cook over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken. Serve chicken chunks with sauce.


Next up was Spicy Noodles, also from Betty
3 medium green onions
2 medium bell peppers
2 medium carrots
2 packages (5 ounces each) Japanese curly noodles or 10 ounces uncooked spaghetti
2 teaspoons sesame oil
1/3 cup water
1/4 cup dry sherry or Water
1/2 teaspoon chicken bouillon granules
1 tablespoon finely chopped gingerroot
2 tablespoons soy sauce
1 tablespoon chili puree with garlic
1 teaspoon curry powder
1/4 teaspoon sugar
2 garlic cloves, finely chopped

1. Cut onions into 2-inch pieces; cut pieces into thin strips. Cut bell peppers into thin strips. Cut carrots into julienne strips.
2. Cook and drain noodles as directed on package. Toss noodles and oil in large bowl. Stir in onions, bell peppers and carrots.
3. Mix remaining ingredients in wok or 12-inch skillet. Heat to boiling over medium heat, stirring occasionally. Add noodle mixture; toss with sauce. Heat through, stirring constantly.

**Hubs Notes** He used 1 carrot & 1 green pepper. We had Thai Noodles in the house, so he cooked those in chicken broth. I didn't have chili sauce with garlic, but I had Sricacha Hot Sauce so he used that instead.

I am pretty proud of the hubs on this one. It was a nice change in the house. Although, I had to butt in & help, I just couldn't stay away.