Peanut Chicken Stir-Fry
Ingredients
- 8 oz thick rice noodles
- 1/3 cup water
- 1/4 cup soy sauce reduced sodium
- 1/4 cup peanut butter
- 4 1/2 tsp brown sugar
- 1 tbs. lemon juice
- 1/2 tsp crushed red pepper flakes
- 1 lb. chicken breast boneless skinless, cut into 1/2 inch strips
- 2 tbs. canola oil divided
- 1 bunch broccoli cut into florets
- 1/2 cup carrot shredded
Instructions
- Cook noodles according to package directions. Meanwhile, in a small bowl, combine the water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside.
- In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry broccoli and carrot in remaining oil for 4-6 minutes or until vegetables are crisp-tender. Stir sauce mixture; add sauce and chicken to skillet. Return chicken to the skillet. Drain noodles; toss with chicken mixture. Yield: 6 servings.
Notes
Wine Pairings - Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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