Comforting noodle bowls with creamy peanut sauce, tender chicken, and vegetables featuring crispy potsticker technique.
# What You'll Need:
→ Protein
01 - 1 pound ground chicken
02 - 1 tablespoon neutral oil
→ Noodles
03 - 8 ounces wide rice noodles or lo mein noodles
→ Vegetables
04 - 1 red bell pepper, thinly sliced
05 - 1 cup shredded carrots
06 - 1 cup snap peas, halved
07 - 4 green onions, sliced
→ Peanut Sauce
08 - 1/3 cup creamy peanut butter
09 - 3 tablespoons soy sauce
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon honey or maple syrup
12 - 1 tablespoon toasted sesame oil
13 - 1 tablespoon sriracha or chili garlic sauce
14 - 1/2 cup water
→ Garnishes
15 - 1/4 cup roasted peanuts, chopped
16 - Fresh cilantro, chopped
17 - Lime wedges
# Directions:
01 - Whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, and water until smooth. Adjust consistency with additional water as needed. Set aside.
02 - Bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. Drain and toss lightly with oil to prevent sticking.
03 - Heat oil in a large nonstick skillet or wok over medium-high heat. Add ground chicken, breaking it apart with a spoon, and cook until browned and cooked through, approximately 5 to 6 minutes. Transfer to a plate.
04 - In the same pan, add bell pepper, carrots, snap peas, and half the green onions. Stir-fry for 2 to 3 minutes until tender-crisp and vibrant.
05 - Add drained noodles to the pan, pressing them gently into an even layer. Let cook undisturbed for 2 to 3 minutes to develop crispy, caramelized edges on the bottom.
06 - Return cooked chicken to the pan. Pour peanut sauce over mixture and toss until well combined and heated through. Loosen with additional water if needed.
07 - Divide into serving bowls. Top with chopped peanuts, remaining green onions, fresh cilantro, and lime wedges.
