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Chicken Stir Fry with Peanut Sauce
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Chicken Stir Fry with Peanut Sauce

Ingredients

For the Peanut Sauce:

  • 1/4 cup tamari (or soy sauce or coconut aminos)
  • 1 T sesame oil
  • 1 T rice vinegar
  • 1/8 cup honey
  • 1/2 tsp sriracha*
  • 1 T peanut butter*

For the Stir Fry:

  • 1 # boneless, skinless chicken breasts
  • 1 red pepper
  • 8 oz sliced mushrooms
  • 2 carrots
  • 1 T olive oil
  • 8 oz ramen noodles (or rice noodles)
  • 1 cup shelled peanuts

Instructions

For the Peanut Sauce:

  • In a medium container combine: 1/4 cup tamari, 1 T sesame oil, 1 T rice vinegar, 1/8 cup honey, 1/2 tsp sriracha & 1 T peanut butter.

For the Stir Fry:

  • Slice 1 red bell pepper.
  • Cut 2 carrots into matchstick size.
  • Cut chicken into bite sized pieces.
  • Heat 1 T olive oil in a wok or deep saute pan over medium-high heat.
  • Add chicken pieces and cook, stirring, until cooked through 165 F. Remove from pan.
  • Add carrots, sliced bell peppers & mushrooms and cook, stirring, for ~5-6 mins or until softened.
  • Cook ramen noodles according to package instructions.
  • Place chicken back in wok w/ vegetables and stir in peanut sauce.
  • Once noodles are cooked & drained, toss w/ stir fry until well coated. Serve w/ peanuts on top.

Notes

*Read all ingredient lists; avoid added msg, sugar, gluten, etc.