Description
This vibrant dish showcases irresistible flavors with tender chicken, fresh vegetables, and a creamy peanut sauce. An easy option for a quick dinner or a satisfying meal!
Ingredients
Scale
- 2 chicken breasts, cut into bite-sized pieces
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 125g / 4 oz medium egg noodles, (chow mein noodles)
- 1 tbsp ginger, grated
- 4 cloves garlic, grated or crushed
- 1/4 head cabbage, sliced thinly (1.5 cups)
- 1 large carrot, julienned
- 3 green onion, cut into 2 inch pieces
- 1 tbsp sesame seeds
- 2 tbsp smooth peanut butter, heaped
- 3 tbsp hot water
- 1 tbsp sesame oil
- 2 tbsp dark soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar, or apple cider vinegar
- 1 tsp dried chilli flakes
Instructions
- Cook the noodles according to package instructions. Drain and rinse under cold water.
- Mix the sauce ingredients and set aside until needed.
- Heat 1 tbsp of vegetable oil in a wok and add the chicken seasoned with salt. Cook while stirring until fully cooked, then remove from the pan to a separate plate.
- Add the remaining vegetable oil to the wok. Stir fry the grated ginger and minced garlic for a few seconds, then add the carrots and cabbage. Stir fry over high heat for about 5 minutes until the vegetables are slightly browned but still firm.
- Add the cooked noodles, chicken, green onions, and pour the peanut sauce over everything. Mix to combine. Sprinkle with sesame seeds and additional sliced green onions, then serve with Chinese chilli oil on the side.
Notes
For a spicier dish, add extra dried chilli flakes or serve with chilli oil.
Use any seasonal vegetables you prefer in place of cabbage and carrots.
Adjust the peanut butter to your liking for a creamier or thicker sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg