Thai Peanut Chicken and Noodles
2 Tbsp. vegetable oil
1 lb. boneless, skinless chicken breasts or thighs, cut into 1/2-inch pieces
2 cloves garlic, finely chopped
1 medium green or red bell pepper, sliced
1-1/2 cups chicken broth
1/3 cup Creamy or Chunky Peanut Butter
3 Tbsp. soy sauce
2 Tbsp. honey
1 Tbsp. cornstarch
1 Tbsp. rice wine vinegar
2 tsp. finely chopped fresh ginger
1/2 tsp. crushed red pepper flakes
2 green onions, sliced
1/2 lb. Asian noodles, spaghetti or linguine, cooked and drained
Peanuts (optional garnish)
Fresh cilantro (optional garnish)
Heat 1 tablespoon oil in a large skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 7 minutes.
Remove chicken and set aside.
Heat remaining 1 tablespoon oil over medium-high heat and cook garlic and green pepper, stirring occasionally, 2 minutes.
Add Knorr® Chicken Broth and next 7 ingredients and cook, stirring frequently, until sauce is thickened and smooth, about 2 minutes.
Return chicken to skillet.
Stir in green onion and simmer until heated through, about 3 minutes.
Serve over hot noodles.
Garnish with chopped peanuts and chopped fresh cilantro.
Use more or less according to taste.
Pairs Well With
I found this recipe on the LiptonFavorites.com website & tried it for dinner last night. Unlike other Thai Peanut Chicken recipes I've tried, this wasn't overly sweet and so was pretty good. I doubled the recipe and was still able to have dinner on the table in under 30 minutes.