Description
This dish features tender chicken and glossy rice noodles coated in a rich peanut sauce. Topped with crushed peanuts and fresh vegetables, it’s a delightful meal that is both comforting and vibrant.
Ingredients
Scale
- For the Chicken:
- 1 pound (450 grams) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 2 teaspoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 teaspoon sriracha or chili paste (adjust to taste)
- Water to thin the sauce (about 1/4 to 1/2 cup)
- For the Noodles:
- 8 ounces (225 grams) rice noodles
- 1 cup snap peas or snow peas, trimmed
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 4 green onions, sliced (white and green parts separated)
- 1 tablespoon vegetable oil (for stir-frying)
- For Garnishing:
- 1/4 cup crushed peanuts
- Fresh cilantro, for garnish
- Lime wedges
Instructions
- Begin by marinating the chicken. In a bowl, combine the chicken pieces with 1 tablespoon of vegetable oil, 2 teaspoons of soy sauce, 1 teaspoon of garlic powder, 1 teaspoon of ginger powder, and a pinch of salt and pepper. Toss well to coat. Let it marinate for about 10 minutes while you prepare the other ingredients.
- Prepare the peanut sauce. In a medium bowl, whisk together 1/2 cup of creamy peanut butter, 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of honey or maple syrup, 1 tablespoon of sesame oil, 1 tablespoon of freshly grated ginger, 2 minced garlic cloves, and 1 teaspoon of sriracha. Gradually add water (about 1/4 to 1/2 cup) to achieve your desired sauce consistency. It should be smooth and pourable. Set aside.
- Cook the rice noodles according to package instructions, usually about 5-7 minutes in boiling water. Drain and rinse under cold water to prevent sticking. Set aside.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the marinated chicken, spreading it out in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C). Avoid overcrowding the pan, as this can lead to steaming instead of browning.
- Add the snap peas, sliced red bell pepper, and julienned carrot to the skillet with the chicken. Stir-fry for another 3-4 minutes until the vegetables are bright and just tender, but still crisp. You want them to retain some crunch for texture.
- Lower the heat to medium and add the cooked rice noodles to the skillet. Pour the peanut sauce over everything and toss gently to combine, ensuring the noodles and vegetables are evenly coated. Cook for an additional 2-3 minutes, just until everything is heated through.
- Finally, remove the skillet from heat and stir in the sliced green onions, reserving some green parts for garnish. Serve immediately, garnished with crushed peanuts, fresh cilantro, and lime wedges on the side for squeezing over the dish. Enjoy your vibrant, flavorful meal!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: For maximum flavor, allow the chicken to marinate for at least 30 minutes if you have the time — this will enhance its taste and tenderness. A common mistake is overcooking the vegetables; aim for a vibrant color and slight crunch, as they will continue to cook slightly after being removed from the heat.