Thai Peanut Noodles

• 1 pound Boneless Skinless Chicken Breast, Thinly Sliced
• 1 teaspoon Reduced Sodium Soy Sauce
• 1 clove Garlic, Minced
• 2 Tablespoons Cooking Oil
• 1 bunch Broccolini, Cut Into Bite Size Pieces
• 1 whole Red Bell Pepper, Stem And Seeds Removed, Cut Julienne Style
• 2 cups Snow Peas
• 14 ounces, weight Pad Thai Rice Noodles, Prepared According To Package Directions
• 4 whole Green Onions, Sliced
• 1/4 cups Cilantro, Chopped (garnish)
• 1 Tablespoon Sriracha (optional For Garnish)
• 5 cloves Garlic, Minced
• 1/2 cups Reduced Sodium Soy Sauce
• 1 teaspoon Grated Ginger
• 23 cups Creamy Peanut Butter
• 2 Tablespoons Honey
• 1/4 cups Dark Sesame Oil
• 1/2 cups Water
• 2 Tablespoons Hoisin Sauce
• 1 Tablespoon Sriracha Sauce (optional, For Sauce)

1. 1.
2. Put the sliced chicken into a bowl and add the soy sauce and garlic.
3. Set aside.
4. 2.
5. Heat half of the oil in a large, high sided pan or wok over high heat.
6. Once oil is heated, add the chicken.
7. Dont touch the chicken until the one side starts to brown.
8. Then use a spatula and turn over the chicken pieces.
9. Once chicken is heated through and browned on the other side, after about 4-5 minutes, place cooked chicken in a clean bowl and set aside.
10. 3.
11. In the same pan, heat the remaining half of the oil over high heat.
12. Add the broccolini, red bell pepper and snow peas.
13. Stir veggies frequently so that all veggies get access to the heat source.
14. After 2-3 minutes, reduce heat to low and cover the pan.
15. Cook veggies until they are fork tender but are still crisp.
16. 4.
17. While veggies are cooking, make the sauce.
18. Whisk the garlic, soy sauce, ginger, peanut butter, honey, sesame oil, water, Hoisin and Sriracha sauce in a small bowl.
19. 5.
20. Once the veggies are cooked through, add the chicken, cooked and drained noodles, sauce and green onions to the pan.
21. Stir well.
22. If the sauce seems a little too thick, add a few tablespoons of water until the sauce reaches the desired consistency.
23. 6.
24. Turn the heat off, stir and allow it to sit for a few minutes to allow the ingredients to soak up the sauce.
25. This also allows the rice noodles to cook and soften a bit.
26. 7.
27. Serve noodles in a shallow bowl topped with the cilantro and some additional Sriracha sauce if you want a little more kick.
28. Enjoy!

chicken, soy sauce, clove garlic, cooking oil, broccolini, red bell pepper, snow peas, noodles, green onions, cilantro, sriracha, garlic, soy sauce, ginger, peanut butter, honey, sesame oil, water, hoisin sauce, sriracha sauce

Taken from tastykitchen.com/recipes/main-courses/thai-peanut-noodles-5/ (may not work)