Ingredients
1cupsoy sauce
4clovesgarlic
2tspginger,grated
2tbspsesame oil
2tbsprice vinegar
2tbsphoney
¼cupcreamy peanut butter
2tbspoil,divided
1lbchicken breast,boneless, skinless, cubed
1tspsalt
1tspblack pepper
½red onion,thinly sliced
2cupsbroccoli florets
¼red cabbage,thinly sliced
2red bell peppers,thinly sliced
1½cupssnap pea,sliced on the bias
3carrots,thinly peeled
1lbrice noodle,cooked
¼cupscallion,thinly sliced on the bias
½cupfresh cilantro,finely chopped
2tbspsesame seeds
Preparation
In a bowl, add the soy sauce, sesame oil, honey, rice vinegar, peanut butter, garlic, and ginger, and whisk to combine.
Heat 1 tablespoon of oil in a wok or large pan over high heat.
Once the oil begins to shimmer, add the cubed chicken and sprinkle with salt and pepper.
Cook for about 5 to 7 minutes, stirring occasionally until the chicken is cooked through,
Transfer the chicken to the bowl, and wipe the wok clean.
Heat 1 tablespoon of oil in the cleaned wok over high heat.
Once the oil begins to shimmer, add the red onion, broccoli, and red cabbage, and cook for 3 minutes, stirring frequently.
Add the red bell peppers and snap peas and cook for 3 minutes, stirring frequently, until the peppers begin to soften.
Add the carrots and cook for 2 minutes, stirring frequently.
Add the chicken, cooked rice noodles, and sauce, and stir until fully incorporated.
Serve with cilantro, scallions, and sesame seeds.
Enjoy!
