Chicken with Peanut Sauce and Portuguese Potato & Cilantro Soup

By Friday, November 26, 2010

This post was updated with new photography in November 2014!

I’ve got two different recipes to share/review in this entry, so bear with me!

Chicken with Peanut Sauce

Both of these recipes are amazing, so it’s important you check out both. I’ll start with the entree, which was chicken with peanut sauce from my Asian cookbook. It was great! Not as good as the cashew chicken (from the same book), but it was different. The peanutty-chicken was served over a bed of vermicelli noodles and wilted spinach, of all things. Added a really nice touch! Oh, and of course fresh cilantro over the top added a lot of flavour (I love cilantro!)

The presentation of this meal was just as good as its taste. Here’s how it goes:

Chicken with Peanut Sauce

Make the sauce (add everything to blender until smooth):
3 tbsps peanut butter, soy sauce, rice vinegar
2 tbsps sesame oil
½ tsp of chile paste (I used hot chile sauce)
¼ tsp sugar
¼ C warm water

Lightly cook noodles (don’t overcook). Stir spinach in with hot drained noodles to wilt. Add 1 tbsp corn oil and toss. Shred a couple breasts of cooked chicken (with your hands… it’s fun!) and toss in a bowl with half the peanut sauce. Transfer noodles to place and top with chicken mixture, cilantro and chopped peanuts. Put rest of sauce on table in a side dish.

Totally yum! I added more peanut butter because I love it so much, but you don’t have to.

The appetizer I served with this meal was equally as good. I searched high and low for a soup recipe to use up all my cilantro, and stumbled across a Portuguese recipe for potato and cilantro soup. It was absolutely amazing. Hint of spice, smooth comforting texture, and all the flavour in the world. I would make this again in a heartbeat. Actually, I’m craving it now… regardless, here’s the recipe:

Portuguese Potato & Cilantro Soup
Adapted from

onions, chopped
garlic cloves, minced
4 Tablespoons olive oil
potatoes, peeled and chopped
6 cups vegetable or chicken stock
salt to taste
1/4 teaspoon cayenne
3/4 cup chopped cilantro

In a large saucepan, saute the onions and garlic in 3 Tablespoons of oil for 5 minutes, until limp, then add the last Tablespoon of oil and the potatoes and stir-fry for a minute. Add the stock, cover, and simmer for 45 minutes, until the potatoes are mushy. Remove from heat and puree. Return the soup to the pot, season with salt and cayenne, and stir in the chopped cilantro. Cover and refrigerate for 24 hours. You can serve the soup cold–or reheat by slowly bringing it to a simmer. Ladle into soup plates and top with a sprinkling of cilantro or chives.


I highly recommend this soup. My Other Half also thought it was amazing! The cayenne pepper makes a world of difference. It’s so simple, and yet so tasty. And it is delicious cold, too!


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