Creamy Peanut Noodles with Chicken
These Creamy Peanut Noodles are packed with rice noodles, ground chicken, broccoli and bell peppers all coated in a deliciously peanut sauce that's spicy, creamy, salty and so tasty!
Servings: 4
Ingredients
- 1 tbsp sesame oil
- 1 pound ground chicken
- 1 onion cut into quarters and then thinly sliced
- 2 tbsp ginger finely chopped
- 3 cloves garlic minced
- 1 red thai chili or fresno chili halved, seeds removed and finely chopped
- 2 cups small broccoli florets 1 medium sized head of broccoli
- 1 red bell pepper thinly sliced into strips
- 1 cup chicken stock
- 6 oz rice noodles
- 2 tbsp chopped green onions
- 2 tbsp chopped salted peanuts
Sauce
- ⅓ cup peanut butter or almond butter or cashew butter
- ⅓ cup honey
- ¼ cup coconut aminos or soy sauce or tamari
- ¼ cup apple cider vinegar or rice wine vinegar
Instructions
- In a bowl whisk together the ingredients for the sauce (peanut butter, honey, soy sauce/coconut aminos and vinegar)
- Heat the sesame oil in a large skillet or wok on medium high heat. Add in the ground chicken and cook for approximately 5 minutes breaking the ground chicken up with a wooden spoon so there are no clumps
- Add in the onions, garlic, ginger and chili and cook for 2 minutes.
- Bring a pot of water to a boil. Add in the rice noodles and cook according to package instructions
- Pour the sauce into the skillet with the ground chicken and cook for approximately 6 minutes, stirring to allow the pieces of ground chicken to caramelize in the sauce,
- Add in the broccoli, bell pepper and chicken stock and leave to simmer for approximately 8 minutes until the broccoli and peppers are tender and some of the liquid has evaporated.
- Add in the cooked and drained noodles and toss to ensure they are well coated in the sauce.
- Serve garnished with chopped green onions and peanuts