Thai Peanut Noodles with Chicken and Vegetables

Ingredients

• about 450 g Chicken breast
• about 450 g Egg noodles
• 1 large Carrot
• 1 large Red bell pepper
• 4 small Green onions
• 1/2 cup Peanut butter
• 1/4 cup Soy sauce
• 2 tbsp Rice vinegar
• 2 tbsp Honey
• 1 tbsp Sesame oil
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tsp Sriracha

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g chicken breast into 2.54 cm bite-sized pieces. Place a 30.48 cm skillet over medium-high heat (176.7-190.6°C / 175-190°C). Add the cut about 450 g chicken breast to the hot skillet and cook for 5-7 minutes, stirring occasionally, until the chicken pieces are opaque throughout, slightly browned on all sides, and an internal temperature of 74°C is reached. Remove the cooked chicken from the skillet and set it aside in a bowl.
2. 2While the chicken cooks, prepare the vegetables. Coarsely shred the 1 large carrot using a peeler or the large side of a box grater. Thinly slice the 1 large red bell pepper into 0.3175 cm strips. Thinly slice the 4 small green onions into 0.3175 cm pieces, separating the white parts from the green parts into two separate small bowls.
3. 3Mince the 2 cloves garlic and grate the 1 tsp ginger. In a large bowl, whisk together the 1/2 cup peanut butter, 1/4 cup soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, 1 tbsp sesame oil, the minced 2 cloves garlic, the grated 1 tsp ginger, and the 1 tsp sriracha until the sauce is completely smooth and well combined.
4. 4Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat (100°C / 100°C). Add the about 450 g egg noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite (al dente). Carefully drain the cooked noodles using a colander, then return the drained noodles to the empty pot.
5. 5Add the cooked about 450 g chicken breast, the shredded 1 large carrot, the sliced 1 large red bell pepper, and the white parts of the 4 small green onions to the pot with the drained about 450 g egg noodles. Pour the prepared peanut sauce from the large bowl over all the ingredients in the pot.
6. 6Using tongs or two large spoons, gently toss all the ingredients in the pot until the about 450 g egg noodles, about 450 g chicken breast, and vegetables are evenly coated with the peanut sauce. Add the green parts of the 4 small green onions to the pot and toss once more to distribute them.
7. 7Serve the Thai peanut noodles immediately.

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