Creamy Thai Peanut Noodles with Chicken

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:

1. Prepare the Noodles:
   • Cook the rice noodles according to package instructions. Drain and set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. Garnish and Serve:
   • Sprinkle chopped peanuts and sliced green onions over the noodles. Garnish with fresh cilantro leaves. Toss once more to combine.
7. 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.