Description
A delicious and flavorful dish featuring tender chicken and rice noodles tossed in a creamy peanut sauce.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 pound)
- 8 ounces rice noodles
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 cup snap peas, trimmed
- 3 green onions, chopped
- 1/4 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1/2 teaspoon grated ginger
- 1/4 teaspoon crushed red pepper flakes (optional)
- Chopped peanuts and cilantro for garnish
Instructions
- Begin by cooking the rice noodles according to package instructions. Drain and set aside.
- While the noodles are cooking, heat the vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from the skillet and let rest for a few minutes before slicing.
- In the same skillet, add the sliced red bell pepper and snap peas. Stir-fry for about 3-4 minutes until they are tender-crisp.
- In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and crushed red pepper flakes (if using) until smooth.
- Add the cooked noodles and sliced chicken to the skillet with the vegetables. Pour the peanut sauce over the top and toss everything together until well coated and heated through.
- Remove from heat and stir in the chopped green onions. Serve warm, garnished with chopped peanuts and cilantro.
Notes
- For a vegetarian option, substitute the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth in the sauce.
- Add more vegetables such as carrots, broccoli, or zucchini for extra nutrition and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg