This quick stir-fry is perfect for a busy weeknight or a lazy Saturday. Make the sauce the night before and store in the refrigerator to speed up the preparation time.
Skillet Chicken Stir-Fry
Serves: Makes about 6 servings
- 1 (8-ounce) package rice noodles
- 1 lime, zested and juiced
- 4 cloves garlic, minced
- 1⁄4 cup fish sauce
- 1⁄4 cup rice wine vinegar
- 1⁄4 cup firmly packed dark brown sugar
- 1⁄4 cup creamy peanut butter
- 2 tablespoons chili paste*
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 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
- 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.
*We used Sambal Oelek.