2Quickly throw together a marinade using soy sauce, sriracha, lime juice, salt, garlic powder, onion powder, and red chili flakes.
3Toss the chicken in a pan over high heat.
4Once the chicken is 80% done, toss in the whites of your green onions and some minced garlic and cook for another 3 to 4 minutes.
5Using the same pan, make the peanut sauce by combining creamy peanut butter, soy sauce, sriracha, honey, and lime juice. Keep the heat extra low, just high enough to make everything melt and come together.
6Start cooking your noodles or pasta of choice.
7Grab half a cup of that starchy water from the noodles to add to the sauce.
8Add the peanut sauce to the pan after removing the cooked chicken, mix in pasta water to thin out then toss with cooked noodles. Keep over low heat to help sauce absorb.
9Toss in your noodles, your chicken, and green onions for garnish and enjoy.
Ingredients
20 oz diced chicken breast
2 tbsp soy sauce
1.5 tbsp sriracha
0.5 Juice of a lime
Salt
garlic powder
onion powder
red chili flakes
10 cloves minced garlic
5 green onions (whites only, reserve greens for garnish)
100 g creamy peanut butter
40 g soy sauce
20 g sriracha
75 g honey
1 Juice of a lime
300 g noodles or pasta of choice
0.33 cup water from pasta
Equipment
pan
Tips
The easiest method to split servings most accurately is to weigh the noodles mixed with sauce, divide by 5, then portion to 5 containers.
Separately weigh the chicken + green onion/garlic mixture after cooking, divide by 5, and place on top of noodles (instead of mixing the chicken in the pan with all the noodles).