FOOD
Creamy Thai Peanut Noodles with Chicken
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Ingredients:
- 8 oz (about 225g) rice noodles
- 1 lb (about 450g) boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 1/2 cup unsalted peanuts, chopped
- 3 green onions, thinly sliced
- Fresh cilantro leaves for garnish
For the Sauce:
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon Sriracha sauce (adjust to taste)
- 1/2 cup coconut milk
Instructions:
- Prepare the Noodles:
- Cook the rice noodles according to package instructions. Drain and set aside.
- Make the Sauce:
- In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, grated ginger, Sriracha sauce, and coconut milk. Set aside.
- Cook the Chicken:
- Heat vegetable oil in a large skillet over medium-high heat. Add sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Vegetables:
- In the same skillet, add minced garlic and sauté for 1 minute. Add sliced bell pepper, julienned carrot, and broccoli florets. Cook until vegetables are tender-crisp, about 4-5 minutes.
- Combine Everything:
- Return the cooked chicken to the skillet. Add the cooked noodles and pour the peanut sauce over the chicken and vegetables. Toss everything together until well coated and heated through.
- Garnish and Serve:
- Sprinkle chopped peanuts and sliced green onions over the noodles. Garnish with fresh cilantro leaves. Toss once more to combine.
- Serve Warm:
- Divide the creamy Thai peanut noodles among plates and serve immediately. Enjoy your quick and delicious one-skillet meal!
Feel free to customize the recipe by adding your favorite vegetables or adjusting the level of spiciness to suit your taste.
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