Tender chicken, vibrant veggies, and silky noodles tossed in a quick, creamy peanut sauce. Weeknight-friendly, pantry-powered, and easy to customize for spice, protein, and noodles you have on hand.
2tbspsoy sauce or tamari (low-sodium, halal-certified if possible)
1tbsprice vinegar
1tbsphoney or brown sugar
1tsptoasted sesame oil
1/2tspsriracha or chili paste (optional, to taste)
1/2cupchicken broth or water
2tbspgreen onions, chopped
2tbspfresh cilantro, chopped
2tbsproasted peanuts, crushed
lime wedges, for serving
Instructions
Cook rice noodles according to package directions, undercooking by about 1 minute. Drain, rinse (for rice noodles), and set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook 4–5 minutes until browned and cooked through. Transfer to a plate.
In the same pan, add garlic and ginger; sauté for 30–60 seconds until fragrant.
Add bell pepper and carrots or snap peas. Stir-fry 2–3 minutes until crisp-tender.
In a bowl, whisk peanut butter, soy sauce or tamari, rice vinegar, honey or brown sugar, sesame oil, sriracha (if using), and chicken broth or water until smooth.
Return chicken to the pan. Add cooked noodles and pour in the peanut sauce. Toss over medium heat for 2–3 minutes until everything is coated and glossy. Splash in a bit of hot water if the sauce gets too thick.
Remove from heat. Stir in green onions and cilantro. Garnish with crushed peanuts and serve with lime wedges.