1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 large eggs, lightly beaten
1 tablespoon sesame oil
1 cup fresh bean sprouts
1 cup fresh snow peas
3 carrots, peeled and shaved into ribbons
1⁄4 cup roasted salted peanuts, chopped
1⁄2 cup sliced green onion
1⁄4 cup cilantro
Instructions
Place noodles in a large bowl, and cover with hot water until softened, 15 to 20 minutes. Drain and set aside.
In a medium bowl, whisk together lime zest and juice, garlic, fish sauce, vinegar, brown sugar, peanut butter, chili paste, and salt. Set aside.
In a 12-inch cast-iron skillet, heat vegetable oil over medium-high heat. Add chicken; cook until browned and cooked through, 5 to 10 minutes. Remove chicken from skillet.
Add eggs to skillet; cook, stirring frequently, until just set. Remove from skillet; chop.
Add sesame oil to skillet. Add noodles, bean sprouts, snow peas, and carrot ribbons. Add peanut sauce, chicken, and eggs. Cook, stirring frequently, for 5 minutes. Serve with peanuts, green onion, and cilantro.
Notes
*We used Sambal Oelek.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/skillet-chicken-stir-fry/