Chicken Satay Noodles

Ingredients

• 1/4 cup crunchy peanut butter (66g)
• 1/4 cup low-sodium chicken broth
• 2 Tbsp. low-sodium soy sauce
• 1 Tbsp. honey
• 1 Tbsp. rice vinegar
• 1 Tbsp. light brown sugar
• 1 Tbsp. sriracha or chilli sauce
• 1/2 Tbsp. fish sauce
• 1/2 Tbsp. cornstarch
• 2 tsp. curry powder
• 1 tsp. grated ginger (⅛-¼ tsp. ground ginger)
• 8 oz. dry udon noodles, 1 bundle
• 1 Tbsp. olive oil
• 1.5 lbs. boneless and skinless chicken breasts, sliced thin
• 2 cloves garlic, minced
• 1/2 cup yellow onion, sliced
• 1 medium red bell pepper, thinly sliced
• 1 cup carrot, julienned
• 1 cup cabbage, thinly sliced
• 1/2 cup edamame
• 2 green onions, chopped
• 1/4 cup chopped peanuts, for garnish
• fresh cilantro
• lime wedges

Instructions

1. In a medium bowl, whisk together peanut butter, broth, soy sauce, honey, rice vinegar, brown sugar, sriracha, fish sauce, cornstarch, curry powder and ginger until smooth. Set aside. If you want extra heat, add more sriracha to your sauce.
2. Cook the noodles according to package instructions, drain, and set aside.
3. Spray a large pan or skillet with nonstick spray or avocado oil, over medium-high heat.
4. Add the chicken slices and cook for 4-5 minutes per side until fully cooked through. Remove and set aside.
5. In the same pan, add the oil, followed by onion and garlic. Cook for 30 seconds until fragrant.
6. Add bell peppers, carrots, cabbage, and edamame, and stir-fry for 3-5 minutes until slightly tender but still crisp.
7. Add the cooked chicken back into the pan. Pour in the satay sauce and let it simmer for 2-3 minutes until it thickens.
8. Add the cooked noodles and toss until everything is well-coated and combined.
9. Top with chopped peanuts, green onions, fresh cilantro and lime wedges.