Ingredients:

  • 1 lb boneless skinless chicken breast, thinly sliced
  • 1 tbsp neutral oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup creamy peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tbsp sriracha
  • 1 tsp sesame oil
  • 4 tbsp warm water
  • 8 oz thin rice noodles (vermicelli)
  • 3 cups boiling water
  • 1 cup shredded carrots
  • 1 cup thinly sliced red cabbage
  • 3 scallions, sliced diagonally
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup crushed roasted peanuts

Instructions:

  1. In a medium bowl, combine peanut butter, soy sauce, lime juice, honey, sriracha, and sesame oil. Whisk vigorously until the mixture is smooth. Gradually stir in warm water one tablespoon at a time until the sauce reaches a pourable, velvety consistency.
  2. Pat the sliced chicken breast dry with paper towels and season with salt and pepper. Heat oil in the skillet over medium-high heat. Add chicken in a single layer and cook without stirring for 3 minutes until a golden-brown crust forms. Flip and cook for another 2-3 minutes until cooked through. Remove chicken from the pan and set aside.
  3. Place rice noodles in a large heat-proof bowl and cover with boiling water. Let soak according to package directions until tender, then drain.
  4. In a large mixing bowl, combine the drained noodles, seared chicken, shredded carrots, red cabbage, and sliced scallions.
  5. Pour the velvety peanut sauce over the bowl ingredients and toss thoroughly until everything is evenly coated.
  6. Garnish with fresh cilantro and crushed roasted peanuts before serving.