Next time I pass by the little Asian market near my parent’s house, I will make sure to pay them a little visit and stock up on them… and a few other things, of course! Can’t go to that market without coming out with my hands full of bags. What can I say, I love Asian food! And tonight’s dish sure was satisfying!
- ¼ cup (75g) all natural peanut butter
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 tbsp tamari soy sauce
- ½ cup water
- 1 tbsp honey
- 2 tbsp mirin
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- ½ tsp sambal oelek (or more, if you like it spicier!)
- 2 boneless skinless chicken breasts, diced
- 1 onion, diced
- 1 broccoli, cut into florets
- 2 red thai peppers, finely chopped
- Salt and pepper to taste
- 250g – 300g Rice noodles (I used the large variety, but really, you can use any noodle you like. Even soba, if you’re lucky enough to have them on hand!)
- Unsalted peanuts, toasted
- Red thai peppers, finely chopped
- Green onions, sliced
- Cook noodles per package directions
- Meanwhile, combine all ingredients for the sauce in a bowl and whisk together thoroughly until well blended.
- Coat a skillet with cooking spray and heat over medium-high heat. When pan is hot, add chicken, sprinkle with salt and pepper and cook for 5 minutes, then turn each piece to cook the other side. Add onion, stir and cook for 2-3 minutes, until golden, then add broccoli and give it a couple of minutes to cook before adding sauce.
- Toss in cooked noodles. Stir to combine (add some of the noodle cooking water if necessary) and serve immediately.
- Garnish with peanuts, green onions and thai peppers, if desired.