This dish features tender chicken, vibrant vegetables and thick rice noodles, all tossed in a creamy, spicy peanut sauce. Topped with fresh herbs and crunchy peanuts, it’s a perfect balance of textures and flavours that will leave you wanting more.
Ingredients:
- Kosher Salt
- 8 oz. thick rice noodles
- 1/2 cup unsweetened creamy peanut butter
- 3 tablespoons sweet chilli sauce
- 2 tablespoons tamari or soy sauce
- 1 tbsp Sriracha
- 1/2 tsp finely grated lime zest
- 2 tbsp fresh lime juice
- 2 tablespoons vegetable or canola oil
- 2 small or 1 large boneless, skinless chicken breasts (about 8 oz), cut into 1/2″ pieces
- 1 small red bell pepper, seeded and deseeded, thinly sliced
- 3 cloves of garlic, thinly sliced
- 3 spring onions, white and green parts separated, thinly sliced
- 2 tablespoons peeled ginger, finely chopped
- 1/2 cup fresh coriander leaves
- 1/2 cup small fresh basil leaves
- 1/3 cup roasted salted peanuts, finely chopped
- Lime wedges, to serve
Method of cooking:
Bring a large pot of salted water to the boil. Cook the rice noodles according to package instructions until al dente. Drain and set aside.
In a medium bowl, whisk together the creamy peanut butter, sweet chilli sauce, tamari or soy sauce, sriracha, finely grated lime zest and fresh lime juice until smooth. Set aside.
In a large frying pan or wok, heat 1 tablespoon of vegetable or canola oil over medium heat.
Add the chopped chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
In the same frying pan, add the remaining 1 tbsp of oil.
Add the thinly sliced red pepper, garlic and white part of the spring onions.
Cook for 2-3 minutes or until the vegetables are soft and fragrant.
Reduce the heat to medium and return the cooked chicken to the frying pan.
Add the cooked rice noodles and pour over the peanut sauce.
Toss until the pasta and chicken are well coated with the sauce and heated through.
Add the fresh herbs and serve:
Remove the pan from the heat and stir in the finely chopped ginger, fresh coriander leaves, small fresh basil leaves and the green parts of the spring onions.
Sprinkle with the finely chopped roasted salted peanuts.
Serve the creamy peanut lime chicken with noodles immediately, with lime wedges on the side to squeeze over the top.
