Ingredients
Scale
For the Sauce:
- 1 cup reduced sodium chicken broth
- ⅓ cup peanut butter
- ⅓ cup reduced sodium soy sauce
- 3 tablespoons brown sugar
- 1 teaspoon toasted sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- Chili flakes or hot sauce, to taste
For the Stir Fry:
- 3 tablespoons avocado oil (or other neutral-flavored cooking oil), divided
- 4 cups fresh stir-fry vegetables, sliced
- 1 pound boneless, skinless chicken breast, thinly sliced
- 6 ounces thin noodles, cooked al dente
- Salt and pepper
- 1 lime, cut into wedges
- Chopped fresh cilantro, mint and/or scallions (optional)
Instructions
- Heat chicken broth over medium-low heat, just enough to allow the peanut butter to dissolve. Stir in peanut butter and other sauce ingredients. The peanut butter may not totally dissolve into the sauce at this point but that is OK. Allow to gently bubble and reduce slightly while preparing the noodles and stir-fry vegetables.
- Cook noodles al dente according to package directions. Set aside.
- Heat 2 tablespoons avocado oil in a wok or large, heavy skillet over medium-high heat. Add your vegetables, season with a pinch of salt and pepper. Cook while stirring for 5-6 minutes, or until they become slightly tender and golden around the edges. Remove from pan and set aside.
- Add chicken and the remaining tablespoon of oil to the pan. You don’t want to crowd the pan, so cook chicken in batches, if necessary. Season chicken with a generous pinch of salt and pepper, and cook 3-4 minutes, or until lightly golden brown.
- Return the vegetables, along with the sauce and noodles, to the pan and gently toss to combine. Simmer for 2-3 minutes or until chicken is fully cooked through and vegetables are tender do your liking.
- Serve immediately and garnish with lime wedges, chopped cilantro, mint, or scallions.
- Prep Time: 30 minutes
- Inactive Time: 0 hours
- Cook Time: 20 minutes