Thai Peanut Chicken & Vegetable Noodle Stir-Fry
Amanda Keefer
Stir-frys are a great way to use up leftover veggies and prevent food waste. This chicken and veggie noodle stir-fry is ready in 30 minutes and packed a whopping 31g of protein per serving!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 6
Calories 324 kcal
- 2 tablespoons olive oil divided
- 1 pound boneless skinless chicken breasts, thinly sliced
- 2 carrots thinly sliced
- 1 1/2 cup broccoli florets
- 1 red bell pepper seeded, sliced
- 1/2 small sweet onion sliced
- 1/2 cup peanut butter
- 1/2 cup water
- 2 tablespoons honey
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons lime juice
- 1 16oz. package wide rice noodles, cooked according to package directions
- 2 green onions sliced
Heat 1 Tbsp. oil in large skillet over medium heat. Add chicken and cook 5-7 minutes, or until cooked through. Remove from pan.
Return pan to heat. Add 1 Tbsp. oil, carrots, broccoli, pepper and onion, and cook 10 minutes, or until vegetables are tender.
Heat peanut butter, ½ cup water, honey, soy sauce and lime juice in small pan over low heat until smooth.
Return chicken to skillet with vegetables. Mix in peanut sauce, coating chicken and vegetables. Fold in noodles, coating evenly.
Top with green onions.
Calories: 324kcalCarbohydrates: 18gProtein: 23gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 48mgSodium: 252mgPotassium: 642mgFiber: 3gSugar: 12gVitamin A: 4201IUVitamin C: 49mgCalcium: 44mgIron: 1mg
Keyword broccoli, chicken recipes, peanut butter, stir fry, thai