Ingredients
- 12 ounces rice noodles
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breast, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup snap peas
- 1/4 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sriracha (adjust for desired spice level)
- 1 tablespoon lime juice
- 1/4 cup chopped peanuts
- 2 green onions, sliced
- Fresh cilantro for garnish
Feel free to substitute chicken with tofu for a vegetarian option or use almond butter if peanuts are a concern. The beauty of this dish lies in its versatility, much like my own culinary journey from Asheville to Charleston.
Instructions
- Cook the rice noodles according to package instructions, then drain and set aside.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add garlic and ginger, sautéing until fragrant, about 30 seconds.
- Add the red bell pepper and snap peas, cooking until just tender, about 3 minutes.
- In a small bowl, whisk together peanut butter, soy sauce, honey, sriracha, and lime juice until smooth.
- Return the chicken to the skillet, add the cooked noodles, and pour the peanut sauce over the top.
- Toss everything together until well coated and heated through, about 2 minutes.
- Serve hot, garnished with chopped peanuts, green onions, and cilantro.
This recipe is a nod to the way my abuela would cook, intuitively and with love, ensuring every bite is a burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International