Serves 5
Directions
- 1Dice 20 ounces of thin-sliced chicken breast.
- 2Marinate the diced chicken breast with 2 tablespoons of soy sauce, 1.5 tablespoons of sriracha, juice of 1/2 a lime, salt, garlic powder, onion powder, and red chili flakes to taste.
- 3Toss the marinated chicken in a pan over high heat.
- 4Once the chicken is 80% done, toss in the whites of 5 green onions and 10 cloves of minced garlic.
- 5Cook for another 3-4 minutes until chicken is fully cooked.
- 6Using the same pan, add 100g creamy peanut butter, 40g soy sauce, 20g sriracha, 75g honey, and the juice of 1 lime for the peanut sauce, keeping the heat extra low.
- 7Stir the sauce ingredients until everything melts and comes together.
- 8Start cooking 300g of your chosen noodles or pasta.
- 9Grab half a cup of the starchy noodle water and add it to the peanut sauce.
- 10Add the cooked noodles to the sauce.
- 11Add the cooked chicken to the noodles and sauce.
- 12Add the reserved green onions for garnish.
- 13Mix everything together and enjoy.
Ingredients
- 20 ounces diced chicken breast
- 2 tablespoons soy sauce
- 1.5 tablespoons sriracha
- 0.5 juice lime
- salt
- garlic powder
- onion powder
- red chili flakes
- 10 cloves minced garlic
- 5 green onions
- 100 g creamy peanut butter
- 40 g soy sauce
- 20 g sriracha
- 75 g honey
- 1 juice lime
- 300 g noodles or pasta of choice
Equipment
knifecutting boardbowlpanladlecolander
Tips
- Keep the heat extra low when making the sauce, just high enough to melt everything and combine.
- Reserve about 1/3 cup of starchy water from the noodles to add to the sauce.
- 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).
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