Today we're making healthy Thai peanut chicken with noodles! This is a new recipe of mine and it came out so well! The sweetness from the peanut butter combined with the spicy sriracha and cayenne make this a delicious and balanced dish. It's sure to impress your friends or family or fill out your weekly meal prep without breaking the calorie bank. I really hope you give this one a try, be sure to subscribe to the YouTube channel if you'd like to see more, I put out new recipes and cooking videos every other Friday!
INGREDIENT AMOUNTS: (MAKES 4 SERVINGS)
1lb Boneless Skinless Chicken Breast (450g)
2 Tbsp Corn Starch (16g)
Pinch Salt
Pinch Pepper
8 oz Lo Mein/Egg Noodles (224g)
1/2 Large Yellow Onion (170g)
1 Large Red Bell Pepper (160g)
2 Med Green Onions (30g)
12 oz Broccoli Florets (330g)
1 Tbsp Minced Garlic
FOR THE SAUCE:
2 Tbsp Peanut Butter (32g)
2 Tbsp PB2/Powdered Peanut Butter (24g)
1 Cup Low Sodium Vegetable Stock (245g)
1/4 Cup Low Sodium Soy Sauce (60ml)
2 Tbsp Honey (42g)
1 Tbsp Sriracha (15g)
1 tsp Ground Ginger
1/2 tsp Cayenne Pepper
INSTRUCTIONS:
Chop chicken breast into small bite-sized pieces and incorporate corn starch, salt, & pepper thoroughly in a gallon bag or mixing bowl and let sit for 15 minutes. Combine all sauce ingredients together in small sauce pan and reduce on medium heat until desired thickness is reached. Preheat cast iron or frying pan to medium high heat and cook chicken until 165°F is reached and the chicken is browned and crisp. Chop vegetables into bite-sized pieces and pour into pan along with the minced garlic and cook for 3-4 minutes or until vegetables are cooked to your liking. Incorporate the peanut sauce into the pan and stir all ingredients together. Follow the cooking instructions for the noodles of your choosing (I prefer Lo Mein) and add them into the main dish. Top with additional peanuts and/or green onion, serve and enjoy!