Thai Peanut Chicken with Rice Noodles
Creamy Thai-Style Peanut Chicken Noodle Bowl
Ingredients:
8 oz rice noodles
1 lb boneless, skinless chicken breasts, thinly sliced
2 tbsp vegetable oil
1 red bell pepper, thinly sliced
1 carrot, julienned
2 cups broccoli florets
3 green onions, sliced
1/4 cup chopped fresh cilantro
2 tbsp chopped peanuts
For the sauce:
1/3 cup creamy peanut butter
3 tbsp soy sauce (or tamari for gluten-free)
2 tbsp rice vinegar
2 tbsp brown sugar
2 tbsp lime juice
1 tbsp ginger, minced
3 garlic cloves, minced
1-2 tsp sriracha (adjust to taste)
1/4 cup coconut milk
Directions:
Cook rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
In a small bowl, whisk together all sauce ingredients until smooth. If too thick, add a tablespoon of water at a time until desired consistency is reached.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5-6 minutes until golden brown and cooked through. Remove chicken and set aside.
In the same pan, add remaining tablespoon of oil. Add bell pepper, carrot, and broccoli. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Return chicken to the pan. Add sauce and stir to coat everything evenly. Cook for 1-2 minutes until sauce is heated through.
Add cooked rice noodles to the pan and toss everything together until well combined and heated through.
Serve hot, garnished with green onions, cilantro, and chopped peanuts.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 425 kcal | Servings: 4 servings