Thai Peanut Chicken & Noodles

Thai Peanut Chicken & Noodles

Ingredients

• 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded
• 1 tablespoon olive oil
• 2 boneless, skinless chicken breasts, cut into 1-inch chunks
• 2 cups shredded cabbage
• 2 carrots, peeled and shredded
• 2 green onions, thinly sliced
• 1/4 cup fresh cilantro leaves
• 2 tablespoons chopped peanuts
• FOR THE SAUCE
• 1/4 cup peanut butter
• 1/4 cup reduced sodium soy sauce
• 3 cloves garlic, minced
• 2 tablespoon honey
• 1 tablespoon freshly grated ginger
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon Sriracha, optional

Directions

1. In a medium bowl, whisk together peanut butter, soy sauce, garlic, honey, ginger, vinegar, sesame oil and Sriracha, if using; set aside.
3. In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
5. Heat olive oil in a large skillet over medium heat. Add chicken to skillet and cook until golden, about 3-4 minutes.
7. Stir in cabbage, carrots and green onions until heated through, about 1 minute.
9. Stir in Yaki-Soba and peanut butter mixture until well combined, about 2 minutes.
11. Serve immediately, garnished with cilantro and peanuts, if desired.