Serves 5
Directions
- 1Dice the chicken breast into small pieces.
- 2Quickly make a marinade using soy sauce, sriracha, lime juice, salt, garlic powder, and onion powder. Add red chili flakes to taste.
- 3Toss the marinated chicken into a pan over high heat.
- 4Once the chicken is 80% cooked, add the whites of the green onions and minced garlic.
- 5Cook the chicken for another 3-4 minutes.
- 6Using the same pan, add creamy peanut butter, soy sauce, sriracha, honey, and the juice of one lime to make the peanut sauce. Keep the heat extra low.
- 7Start cooking your noodles or pasta of choice.
- 8Grab half a cup of the starchy water from the noodles and add it to the peanut sauce.
- 9Toss in your cooked noodles, the cooked chicken, and green onions for garnish.
- 10Mix everything together and enjoy.
Ingredients
- 20 oz diced chicken breast
- 2 tablespoons soy sauce
- 1.5 tablespoons sriracha
- 0.5 a lime lime juice
- salt
- garlic powder
- onion powder
- 10 cloves minced garlic
- 5 green onions (whites only)
- 100 g creamy peanut butter
- 40 g soy sauce
- 20 g sriracha
- 75 g honey
- 1 lime lime juice
- 300 g noodles or pasta of choice
- red chili flakes
Equipment
knifecutting boardbowlpanspatulapotcolander
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).
- Keep the heat extra low when making the peanut sauce, just high enough to make everything melt and come together.
- Reserve ~1/3 cup of water from pasta once it’s nearly done cooking - add peanut sauce to pan after removing cooked chicken, mix in pasta water to thin out then toss with cooked noodles. Keep over low heat to help sauce absorb.
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