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coconut-peanut chicken noodles

Author: Taylor Ellingson

Ingredients

for the sauce:

  • 1 can light coconut milk
  • ¾ cup peanut butter
  • 2 tablespoon fresh minced ginger
  • 1 tablespoon fresh lime juice
  • 3 tablespoon soy sauce
  • 2 cloves garlic
  • dash of hot sauce according to heat preference
  • ½ cup chicken broth or water

for the pasta:

  • 12 oz whole wheat spaghetti or rice noodles
  • 2 tablespoon canola oil
  • 2 chicken breasts cubed
  • 1 red bell pepper sliced
  • 1 carrot shredded
  • ¾ cup snow peas sliced longitudinally
  • ½ cup fresh cilantro chopped
  • green onions

Instructions

To make the sauce:

  • Add all ingredients to food processor and puree to mix completely. Set aside.

To make the pasta:

  • Bring large pot of water to boil. Once boiling, add noodles and cook according to package.
  • While pasta water is heating, add 1 tablespoon oil to wok or large skillet over medium-high heat.
  • Once oil is hot, add chicken and cook until cooked through, about 7-8 minutes.
  • Remove chicken from wok, then add remaining 1 tablespoon oil.
  • Add bell pepper and carrots and cook 5 minutes.
  • Add snow peas and cook another 2-3 minutes, until they are soft.
  • Once vegetables are finished, add chicken and noodles to wok, then add sauce.
  • Stir well to evenly distribute sauce.
  • Top with cilantro and green onions.
  • Enjoy!