My streak of being a sucker for anything Asian or Mexican continues. I love lots of different types of food but, I always seem to gravitate back to these. Maybe it is because they both use cilantro? Maybe it is because both seem to be full of fresh flavors and crunchy textures. Who knows?
Either way, I knew I had to make this recipe when I saw it on Skinnytaste. I mean first of all, it is just beautiful. All those bright spring colors make me excited! Second, it is Asian, so it automatically gets a raised eyebrow of interest. Third, I also love anything with a peanut sauce on it. My secret is out. I am a peanut sauce addict.
This recipe is VERY fast and super easy. Just make sure that you have all of your mise en place ready. Don’t wait until you need them to start measuring out your veggies or you will be running around like a mad person at the end of cook time. Trust me, because I made this mistake. Once this recipe gets started it all comes together extremely quickly. So be ready!
For the Peanut Sauce:
- 14.5 oz fat free chicken broth
- 5 tbsp better’n peanut butter
- 1 tbsp Sriracha chili sauce
- 2 tbsp honey
- 2 tbsp soy sauce (use Tamari for gluten free)
- 1 tbsp freshly grated ginger
- 2 cloves garlic, minced
For the chicken:
- 16 oz chicken breast, cut into thin strips
- salt and pepper (to taste)
- 1 tbsp Sriracha chili sauce (more or less to taste)
- juice of 1/2 lime
- 5 cloves garlic, crushed
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce (use Tamari for gluten free)
- 1/2 tbsp sesame oil
- 8 oz rice noodles
- 3/4 cup green onion, chopped
- 1 1/4 cups shredded carrots
- 1 1/4 cups cup shredded broccoli slaw
- 1 cup bean bean sprouts
- 2 tbsp chopped peanuts
- 1 lime, sliced
- cilantro for garnish (optional)
For the peanut sauce: Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.
Boil water for the noodles cook pasta according to package instructions.
Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.
Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.
Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.
Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.
Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don’t push them aside!) and garnish with cilantro and lime wedges.