Hubby loves spicy noodles. I love chicken, and anything/everything involving peanut butter. This recipe was a match made in heaven. Just like us. (Swoon)
This recipe for Thai Peanut Chicken Stir-Fry is quick and easy, and bursting with flavor. Feel free to adapt the amount of chili sauce to your own preferences. If you make it as listed, it has a good amount of heat, but not over the top. I would probably call it a “medium”. Hubby added some extra chili sauce to his bowl to make it atomic. Go for it.
Ingredients:
1-1/2 pounds boneless, skinless chicken breasts, cut into thin strips
4 tablespoons canola oil
1 tablespoon Sriracha chili sauce (I use Huy Fong, with the rooster on the label)
2 tablespoons lime juice
4 cloves garlic, minced
1 tablespoon minced ginger
2 teaspoons low-sodium soy sauce
salt and pepper, to taste
16 ounces (1 package) Thai stir-fry noodles (or linguine is fine too)
1 cup matchstick carrots
1 head of broccoli, cut into florets
3 green onions, chopped
bean sprouts, rinsed
1 cup peanuts, chopped
1 cup low-sodium chicken broth
1/2 cup creamy peanut butter
2 teaspoons Sriracha chili sauce, use ore or less depending on your heat preference
1/4 cup honey
1/3 cup low-sodium soy sauce
3 tablespoons minced ginger
5 cloves garlic, minced
Directions:
- In a large skillet, cook the chicken in 2 tablespoons of the oil, Sriracha sauce, lime juice, garlic, ginger, and soy sauce. (While chicken is cooking bring a large pot of water to a boil.)
- When the chicken is cooked through, remove from the skillet, cover and set aside to keep warm.
- Add pasta to the boiling water and cook until al dente. (While pasta is cooking, make the peanut sauce.)
- Add remaining 2 tablespoons of oil to the skillet. Add carrots and broccoli to the skillet and saute over medium heat until tender but still a bit crunchy. Return the chicken to the skillet and add green onion and bean sprouts. Cover and simmer over low heat for a few minutes until the chicken is heated through.
- Drain the noodles and toss them in the peanut sauce until coated well.
- Top the sauced noodles with the chicken and vegetables and garnish with chopped peanuts.
- In a saucepan set over medium-low heat, combine the chicken broth, peanut butter, Sriracha sauce, honey, soy sauce, ginger, and garlic. Simmer , stirring frequently, until sauce is smooth and all ingredients are fully incorporated.
Adapted from: favfamilyrecipes.com
