2Prepare a marinade using 2 tablespoons soy sauce, 1.5 tablespoons sriracha, juice of half a lime, salt, garlic powder, onion powder, and red chili flakes to taste.
3Toss the chicken in a pan over high heat.
4Once the chicken is 80% done, add the whites of the green onions and 10 cloves of minced garlic.
5Cook for another 3 to 4 minutes.
6Using the same pan, prepare the peanut sauce by combining 100g creamy peanut butter, 40g soy sauce, 20g sriracha, 75g honey, and juice of 1 lime.
7Keep the heat extra low, just high enough to melt and combine the sauce ingredients.
8Start cooking your noodles or pasta of choice.
9Reserve about 1/3 cup of the starchy water from the pasta once it's nearly done cooking.
10Add the reserved pasta water to the peanut sauce to thin it out.
11Toss in your cooked noodles and chicken.
12Garnish with green onions.
Ingredients
20 oz thin sliced chicken breast, diced
2 tbsp soy sauce
1.5 tbsp sriracha
0.5 Juice of a lime
to taste Salt
to taste garlic powder
to taste onion powder
to taste red chili flakes
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 Juice of a lime
300 g noodles or pasta of choice
0.33 cup starchy 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).
Keep the peanut sauce over low heat to help the sauce absorb into the noodles.