4chicken Breastcut into stripes or bite size pieces*
2TBSevoo
3limes...1 juiced2-3 sliced
3minced garlic
1Tablespoonfresh ginger mincedI used the fresh ginger in a tube
2Tablespoonsoy sauce
8ozrice noodles
½ -1cuppurple cabbage
1cupshoe string carrots
1cupchoppedfairly small Broccoli florets
½cupchopped peanuts
2chopped green onions
½bunch of cilantro chopped
Peanut Sauce
1+ can chicken broth or veggie if making vegetarian version
6Tablespoonpeanut butter
1teaspoonmore if you like it hot hot hot! of Sriracha chili sauce, or some type of chili paste
3Tablespoonhoney
6Tablespoonsoy sauce
6garlic cloves minced
Instructions
Start the noodles in a large stock pot and make your peanut sauce in a small sauce pan.
In a seperate, large skillet saute chicken in extra virgin olive oil, garlic, ginger, soy sauce, salt. When chicken is mostly fully cooked add veggies.{NOT cilantro}
--your veggies will only need a few minutes to cook- so have the peanut sauce and noodles prepped and done by the time the veggies enter the skillet.
Drain the noodles and add them, with the peanut sauce to the chicken/veggies skillet.
Toss until everything is well coated.
Add Cilantro and lime at this point. lightly toss.
If the peanut sauce has thickened too much {from the starch of the noodles} add a few Tablespoons of chicken broth till it reaches desired consistency.
Garnish with Lime, and peanuts, and maybe a little more cilantro. :)
Peanut Sauce Directions
In your sauce pan combine all ingredients on medium heat. Stir until sauce is smooth and blended. Let sauce simmer for about 15 minutes.
Notes
*for a Vegetarian version, leave out chicken...sub tofu even!