Thai Peanut Chicken Stir-Fry

Method

1. 1

   Cook 50g (dry weight) rice noodles according to package directions. Drain and set aside.

   ~5 min

2. 2

   Make peanut sauce: whisk together 1 tbsp peanut butter, 1 tbsp soy sauce, juice of half a lime, 1 tsp honey, 1 tsp sriracha (optional), and 2 tbsp warm water until smooth.

   ~2 min

3. 3

   Slice 110g chicken breast into thin strips. Heat 1 tsp sesame oil in a wok or large pan over high heat. Stir-fry chicken for 4-5 minutes until cooked through. Remove and set aside.

   ~5 min

4. 4

   In the same pan, add 60g broccoli florets, 40g snap peas, and 30g sliced carrot. Stir-fry for 3-4 minutes until tender-crisp.

   ~4 min

5. 5

   Return chicken to the pan, add noodles and peanut sauce. Toss everything together over heat for 1 minute. Serve with a lime wedge and chopped peanuts if desired.

   ~2 min

Chef Notes

The sauce can be made in advance and stored in the fridge for a week. Double it for easy weeknight meals. Adjust sriracha to your spice tolerance.