Description
A delightful combination of juicy chicken, crunchy broccoli, and creamy peanut sauce served with rice noodles, perfect for busy weeknights.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 8 oz rice noodles
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
Instructions
- In a bowl, marinate the chicken pieces with soy sauce and cornstarch for 15 minutes.
- Cook the rice noodles according to package instructions, drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the broccoli florets and sauté for 3-4 minutes until bright green and tender-crisp.
- Add the marinated chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until cooked through and golden brown.
- In a separate bowl, whisk together all peanut sauce ingredients until smooth.
- Reduce heat to low and add cooked noodles and peanut sauce to the skillet. Toss until well combined and heated through, about 2-3 minutes.
- Serve immediately, garnished with chopped peanuts and green onions if desired.
Notes
To store leftovers, keep in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat with a splash of water or broth to revive.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg