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Peanut Chicken and Broccoli Noodles
Rachel Kim

Peanut Chicken and Broccoli Noodles

A peanut-soy sauce coats noodles, browned chicken and broccoli without needing a separate stir-fry. Cut the chicken small and the broccoli smaller so both finish while the noodles cook. Total time: 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken thighs cut into 1/2-inch pieces
  • 1 tbsp vegetable oil
  • 4 cups small broccoli florets
  • 8 oz dry rice noodles
  • 1/3 cup creamy peanut butter
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1/2 cup hot water

Method
 

  1. Soak or boil the rice noodles according to package directions, then drain them well.
  2. Heat the vegetable oil in a large skillet over medium-high heat and cook the chicken for 6 to 8 minutes, until browned and 165°F inside.
  3. Add the broccoli with 2 tablespoons water, cover and steam for 3 minutes until bright green.
  4. Whisk the peanut butter, soy sauce, vinegar, honey, sesame oil and hot water until smooth.
  5. Add the noodles and sauce to the skillet and toss for 2 minutes until every component is hot and coated.