Thai Peanut Chicken & Noodles
Thai Peanut Chicken & Noodles with tender chicken, brown rice noodles, crisp-tender vegetables, and a creamy peanut sauce with lime, ginger, garlic, and optional sriracha.
Equipment
- Wok or wide skillet
- Mixing bowl or blender
Ingredients
- 24 oz. raw boneless skinless chicken breast, cut into thin strips
- 3/4 tsp. baking soda
- 1 tbsp. coconut aminos, or gluten free soy sauce or tamari
- 1 tbsp. avocado oil, divided
- 1 cup red pepper, sliced
- 1 cup carrots, shredded
- 1 cup mushrooms, sliced
- 3 stalks green onion, sliced
- 1/4 cup dry-roasted peanuts, chopped
- 6 oz. dry brown rice noodles
- 1/3 cup creamy peanut butter
- 1/4 cup water
- 2 tbsp. coconut aminos, or gluten free soy sauce or tamari
- 1 1/2 tbsp. honey
- 1 tbsp. lime juice
- 1 tbsp. natural rice vinegar
- 1 to 2 tsp. sriracha sauce optional
- 1 tsp. fresh ginger, grated or minced
- 1 tsp. fresh garlic, minced
Instructions
- Combine chicken with baking soda and coconut aminos and let sit for 10 minutes.
- Wash and cut vegetables and set aside.
- Combine sauce ingredients in a mixing bowl or blender until smooth.
- Rinse chicken to remove excess baking soda if desired, then pat dry.
- Heat one teaspoon of oil in a wok or skillet over medium-high heat, adding half the chicken once the oil is almost smoking. Cook chicken 4 to 5 minutes, stirring twice for even browning, then set aside on a plate.
- Repeat with the second half of the chicken.
- Cook rice noodles according to package directions.
- Add remaining teaspoon of oil and vegetables to the wok or skillet.
- Stir-fry over medium-high heat for 3 to 4 minutes, until vegetables are crisp-tender.
- Add cooked noodles, cooked chicken, and sauce to the pan with vegetables and stir to combine.
- Simmer for 1 to 2 minutes over medium heat. Top with chopped peanuts and more green onion if desired.
- Serve hot or divide evenly into six meal prep containers.
Notes
Leftovers will keep in the fridge in an airtight container up to one week. See article for notes and substitutions.