Ingredients
Equipment
Method
- Cook rice noodles according to package instructions. Drain and rinse immediately under cold water to stop cooking and prevent sticking. Set aside.
- In a medium bowl, whisk together peanut butter, soy sauce, lime juice, honey or maple syrup, sesame oil, and sriracha if using. Add water one tablespoon at a time until the sauce coats the back of a spoon. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Season sliced chicken with salt and pepper.
- Add chicken to the hot skillet and cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through with no pink remaining. Remove and set aside.
- In the same skillet, add bell pepper, snap peas, and julienned carrot. Stir-fry over medium-high heat for 3 to 5 minutes until tender-crisp.
- Return the cooked chicken to the skillet and pour the peanut sauce over everything. Toss to coat and cook for 2 to 3 minutes until the sauce is heated through and clinging to the chicken and vegetables.
- Divide the rice noodles among bowls. Top with the peanut chicken mixture. Garnish with sliced green onions, chopped cilantro, and crushed peanuts. Serve with lime wedges on the side.
Notes
Rinse rice noodles under cold water immediately after cooking to prevent sticking. Add water to the peanut sauce one tablespoon at a time to reach the right consistency. For a vegetarian version, replace chicken with pressed and drained firm tofu or chickpeas and use maple syrup instead of honey. Use tamari for a gluten-free version. Peanut sauce keeps in the refrigerator for up to 5 days in a sealed jar.
