Thai Peanut Noodles and Chicken

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Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour 15 minutes

Ingredients

  • 3 Boneless, Skinless Chicken Breasts , cut in 1″ Pieces
  • 1 Red Bell Pepper , sliced
  • 1 Orange Bell Pepper , sliced
  • 1/2 Cup Sliced Red Cabbage
  • 1 Cucumber , peeled and sliced thin then cut in 1-2″ pieces
  • Sesame Seeds
  • 1/3 Cup Chopped Cilantro
  • 1/2 Cup Dry Roasted, Salted Peanuts , roughly chopped
  • 2 Tablespoons Green Onions , sliced
  • 1/2 Package Pasta * see note

Thai Peanut Sauce

  • 1 Cup Creamy Peanut Butter
  • 2-3 Tablespoons Sriracha
  • 1/4 Cup Fresh Lime Juice
  • 1/4 Cup Honey
  • 2 Tablespoons Toasted Sesame Oil
  • 1/2 Cup Warm Water
  • 3 Tablespoons Fresh Grated Ginger
  • 6 Cloves Garlic , minced
  • 1/3 Cup Soy Sauce
  • 1 Teaspoon Rice Vinegar

Instructions

  1. Whisk together the peanut sauce ingredients and pour half into an 8×8″ baking pan. Add the chicken and toss to coat. Cover with plastic wrap and refrigerate for 1 hour or up to overnight.
  2. Reserve the remaining peanut sauce for the noodles.
  3. Heat a grill to medium high heat. Place the chicken on skewers and grill for 8 minutes or until cooked through. Remove from the heat and tent with foil.
  4. Meanwhile, cook the noodles according to package instructions.
  5. Drain the pasta and toss with the chicken, peppers, cucumbers, cabbage, and sauce.
  6. Top with peanuts, cilantro, green onions and sesame seeds. Serve with additional sriracha if desired. I never do, but Cade does.

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