Ingredients:

  • 1/2 cup Creamy Peanut Butter
  • 3 tbsp Low-Sodium Soy Sauce
  • 1 tbsp Fresh Lime Juice
  • 1 tbsp Honey
  • 1 tsp Chili-Garlic Sauce
  • 1 tsp Freshly Grated Ginger
  • 1 clove Garlic, minced
  • 4 tbsp Warm Water
  • 8 oz Wide Rice Noodles
  • 1 lb Chicken Breast, thinly sliced across the grain
  • 1 tbsp Neutral Oil
  • 1 Red Bell Pepper, julienned
  • 2 cups Shredded Carrots
  • 3 Scallions, sliced
  • 1/4 cup Crushed Roasted Peanuts
  • 0.25 cup Fresh Cilantro leaves
  • 1 Lime, cut into wedges

Instructions:

  1. Place 8 oz wide rice noodles in a large heat proof bowl and cover with hot water. Note: This prevents overcooking later in the pan.
  2. Combine 1/2 cup creamy peanut butter, 3 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp honey, 1 tsp chili garlic sauce, ginger, and garlic. Note: The mixture will be thick until the water is added.
  3. Stir in 4 tbsp warm water one tablespoon at a time until the sauce becomes silky and pourable.
  4. Heat 1 tbsp neutral oil in a large skillet over high heat. Add 1 lb chicken breast slices. Note: High heat is essential for a quick sear without drying out the meat.
  5. Cook the chicken for 3-4 minutes until the edges turn golden and shatter crisp.
  6. Toss in the julienned red bell pepper and 2 cups shredded carrots. Note: We want these to soften slightly but retain a distinct snap.
  7. Drain the noodles and add them to the skillet with the chicken and veggies. Note: They will finish cooking in the residual steam.
  8. Pour the peanut sauce over everything and toss vigorously for 1-2 minutes until every strand is coated in a velvety sheen.
  9. Remove from heat and stir in the sliced scallions. Top with 1/4 cup crushed peanuts and 0.25 cup cilantro.
  10. Serve immediately with fresh lime wedges for an extra burst of acidity.