Creamy Peanut Noodles With Chicken
Ingredients
1 13.6oz can coconut milk
⅓ cup creamy peanut butter creamy or chunky for extra texture
2 tablespoons soy sauce
2 teaspoons sriracha
1 tablespoon honey
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil
1 large boneless and skinless chicken breast or thighs diced into bite-sized pieces
½ teaspoon salt
¼ teaspoon ground black pepper
3 cloves garlic minced
2 teaspoons grated fresh ginger
½ cup low-sodium chicken stock
8 ounces uncooked rice noodles Thai rice noodles or pasta
2 tablespoons roasted peanuts roughly chopped
2 tablespoons fresh cilantro chopped
2 tablespoons fresh green onions chopped
1 lime for serving
Directions
In a bowl or a jug, whisk the sauce ingredients to combine (coconut milk, peanut butter, soy sauce, sriracha, honey, rice vinegar, and sesame oil. Set aside.
In a skillet over medium high heat, heat the oil and add the chicken pieces. Season with salt and pepper and cook for 5-7 minutes or until cooked through. You don’t want color, you just want the chicken to be cooked through here (internal temp 165°F/74°C).
To the same skillet, add garlic and ginger and cook for 1 minute, then deglaze the pan with chicken stock. Add the peanut sauce mixture, mix and allow to simmer on low medium heat for 2-3 minutes as you cook the noodles.
To cook rice noodles, add them to a bowl and cover with boiling water. Allow them to sit for 2 minutes then strain (or, follow the instructions on the package)
Add cooked noodles to the chicken and the sauce, and toss everything together until the noodles and chicken are coated in the sauce. The noodles absorb liquid quickly, so thin out with hot water if needed. Garnish with toasted peanuts, cilantro, and green onion. Serve with a squeeze of fresh lime juice.
