Description
A delicious and flavorful dish combining rice noodles with tender chicken and a creamy peanut sauce.
Ingredients
Scale
- 8 ounces rice noodles
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 1/4 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, sliced
- Chopped peanuts and cilantro for garnish
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add the minced garlic, red bell pepper, and snap peas to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
- In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using) until smooth.
- Add the cooked noodles and peanut sauce to the skillet. Toss everything together until the noodles are well coated and heated through, about 2-3 minutes.
- Remove from heat and garnish with sliced green onions, chopped peanuts, and cilantro before serving.
Notes
- For a vegetarian option, substitute the chicken with tofu or tempeh and use vegetable broth instead of chicken broth in the sauce.
- Add more vegetables like broccoli, carrots, or zucchini for extra nutrition and color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg