easy chicken asiannoodle w/spicy thai peanut sauce
I find that I can get my family to eat their veggies when they are stir-fried in with lots of other flavors and textures. Kale never tasted better than in this spicy and nutty rice noodle dish.
prep time
15 Min
cook time
30 Min
method
Stir-Fry
yield
4 to 6
Ingredients
- 8 ounces thai rice noodles
- 1 cup reduced sodium soy sauce
- 1 tablespoon chunky peanut butter
- 2 teaspoons sesame oil
- 1 tablespoon thai sweet chili sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon fish sauce
- 1 tablespoon peanut oil
- 1 - yellow onion, pelled and slice
- 1 - green bell pepper, seeded and sliced
- 8 ounces cremini mushrooms, sliced
- 4 cups fresh kale, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh ginger, grated
- 1 clove fresh garlic, minced
- 1 pound chicken breast, skinless and boneless, sliced thin
How To Make easy chicken asiannoodle w/spicy thai peanut sauce
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Step 1Place uncooked rice noodles in a bowl, large enough to fit the noodles, and cover with hot water. Allow the noodles to soak 15 to 20 minutes, or until desired doneness. Drain thoroughly in a colander and set aside. -
Step 2To prepare the Spicy Thai Peanut sauce Combine chicken broth, soy sauce, peanut butter, sesame oil, Thai sweet chili sauce, Hoisin sauce and fish sauce in a 2-quart saucepan. Whisk until blended and bring to a simmer over medium heat; simmer 8 to 10 minutes, or until starting to thicken. Remove the sauce from the heat and cover.
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Step 3Heat peanut oil in a large (12-inch) skillet over medium-high heat. Add the onion and bell pepper and sauté 3 to 4 minutes. Then add the mushrooms, kale, salt, black pepper ginger and garlic and sauté 3 to 5 minutes, or until bell pepper is starting to soften. Add chicken and sauté 5 minutes. Stir in the peanut sauce and simmer another 5 minutes, or until chicken is cooked through.
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Step 4Drain the water from the rice noodles and add the noodles to the chicken mixture and toss to combine and serve.
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