CHICKEN NOODLE STIR-FRY WITH SPICY THAI PEANUT SAUCE

I added  teaspoons of chili garlic sauce to the recipe, however if you like things spicier, upload a piece more. start out with one teaspoon and add greater if you pick.

To preserve the recipe at the more healthy facet I used boneless, skinless bird breasts, however I’ve additionally made it with hen thighs and it’s simply as delicious. in case you do opt for chicken thighs you'll want to prepare dinner the hen longer until it’s cooked even though and now not red interior.

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INGREDIENTS 

Spicy Thai Peanut Sauce :

• 1 Tbsp. sesame oil
• 3 Tbsp. low sodium soy sauce
• 2 tsp. chili garlic sauce
• 2 Tbsp. fresh ginger, peeled and finely chopped
• 3 Tbsp. honey
• 1/2 cup smooth peanut butter
• 1/4 cup water
• 1 clove garlic, finely minced
• 3 Tbsp. freshly squeezed lime juice
• 3 Tbsp. rice vinegar

For Chicken, Noodles and Vegetables :

• 1 1/2 cups yellow pepper, sliced into strips
• 2 Tbsp. vegetable oil
• 1/2 tsp. freshly ground black pepper
• 4 green onions, sliced thin
• 1/3 cup dry-roasted peanuts, chopped
• 8 oz. brown rice noodles, I use Thai Kitchen
• 1 tsp. salt
• 1 1/2 cups red pepper, sliced into strips
• 1 1/2 cups carrots, julienned
• 1 1/2 lb. boneless, skinless chicken breast, cut into bite-sized pieces

INSTRUCTIONS

For the spicy Thai Peanut Sauce :

1. In a small saucepan over low heat, integrate all sauce elements, stirring till nicely combined. start out with one teaspoon of the chili garlic sauce and it you'd find it irresistible spicier, add more. hold warm until geared up to mix with noodles, chicken and vegetables.

For chicken, Noodles and vegetables :

1. prepare dinner brown rice noodles according to package deal instructions. Set apart.
2. warmth a massive skillet over medium-high warmness. upload one tablespoon of the vegetable oil. while oil is hot, add chook pieces, Sprinkle with salt and pepper. Fry for five-7 mins till cooked through. get rid of to plate.
3. add the ultimate one tablespoon vegetable oil to the skillet. whilst hot, add the crimson and yellow peppers and carrots. Stir fry for 4-five minutes until nearly smooth.
4. return the chook and the rice noodles to the skillet. cook till warmed via. Take off the warmth and pour the sauce over the combination, stirring till frivolously coated. Sprinkle with green onions and nuts. Serve straight away in person bowls.