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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.