Thai Peanut Chicken Noodle Stir Fry for a Weeknight Skillet

Set out skinless boneless chicken, broccoli, and onion coarsely chopped before you start Thai Peanut Chicken Noodle Stir Fry for a Weeknight Skillet. The batch is written for 4 people.

Count on 5 minutes of prep, 15 minutes of cooking, about 20 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 pound skinless boneless chicken
• 1 pound broccoli, cauliflower and carrot mix thawed and drained
• 1 medium onion coarsely chopped
• kosher salt
• black pepper
• ½ cup natural peanut butter
• ¼ cup rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar packed
• 4 teaspoons roasted red chili paste
• ¾ -1 cup water
• Crushed red pepper flakes for serving
• 1 box Udon Noodles

How the cooking goes

1. Start cooking your noodles immediately. Follow the package directions but do make sure to rinse them twice with cold water and drain.
2. Thaw your vegetables in the microwave and drain. Chop your onion, keep it to one side. Rinse and pat dry your chicken and cut into 1 inch pieces. Sprinkle with pepper and 2 pinches kosher salt.
3. In a small saucepan mix peanut butter, vinegar, soy sauce, sugar, chili paste and ½ cup water. Whisk gently to incorporate. Heat over a gentle flame until hot. If a thinner sauce is desired, add more water.
4. Warm a large cast iron skillet or another wide pan over a moderate flame until hot. If you have a properly seasoned cast iron skillet you will not need to add any oil, if not, add a tablespoon of canola oil. Cook chicken, browning on both sides, working in batches if necessary. Remove from pan, cover, and keep it to one side.
5. Put little bit of oil and cook onion until it just begins to look translucent around the edges. Add the thawed veggies and cook until some pieces begin to brown and they are warmed through. Add your chicken back to the pan and mix to combine.
6. That’s it! Crazy!
7. It helps to add the peanut sauce for each portion because everyone likes a different amount. In a medium mixing bowl add a portion of the noodles, some chicken and veggies, and a several spoonfuls of the warmed peanut sauce. Toss to coat. Sprinkle with red chili flakes and serve immediately!

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Chicken, open Chicken Shepherd’s Pie Cooled Before Slicing and Gochujang Chicken for a Weeknight Skillet.