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.
