Chicken fried rice

Chris Klein
Chicken fried rice

I enjoy peanut sauce. I don’t even need the chicken, noodles, or greens.

I could consume just the peanut sauce by the spoonful.

It helps make almost everything taste incredible which includes straightforward rice noodles and veggies. It’s so straightforward to make at house, will take two minutes to whisk collectively, it’s far more value-successful than these little storebought jars, and you management the substances. I adapted the peanut sauce portion of today’s recipe from my 2012 Peanut Noodles with Greens.

The dish is effortless, ready in twenty minutes, and packed with so considerably flavor from the peanut butter, ginger, and sesame oil. Sesame oil offers the classic peanut sauce flavor profile and it’s a need to-have.

There’s awesome texture contrast between the crispy sugar snap peas, crunchy carrots and peanuts, the tender chicken, and soft rice noodles. Search for rice noodles (often called pad thai noodles) in the Asian aisle of mainstream grocery shops.

The dish is fantastic warm but also tastes great chilled. The flavors produce more than time and it tastes even greater the following day. And homemade constantly tastes greater than takeout.

Peanut Chicken with Peanut Noodles

Yield: serves 4 to 6

Complete Time: twenty minutes

Prep Time: 10 minutes

Cook Time: ten minutes

Peanut sauce makes almost everything taste wonderful including easy rice noodles and vegetables. It’s so effortless to make at property and takes two minutes to whisk with each other. The dish is simple, ready in 20 minutes, and packed with so considerably taste from the peanut butter, ginger, and sesame oil. Sesame oil supplies the classic peanut sauce taste profile and it’s a need to-have. There’s great texture contrast between the crispy sugar snap peas, crunchy carrots and peanuts, the tender chicken, and soft rice noodles. The dish is great warm but also tastes great chilled. The flavors develop above time and it tastes even far better the following day. Homemade is often greater than takeout.



  1. Cook rice noodles in accordance to bundle instructions, drain, area in a massive bowl set aside. Tip – Following the noodles are in the bowl, drizzle a little volume of sesame oil more than them to stop them from sticking and clumping with each other.
  2. To a medium bowl include the peanut butter, sesame oil, apple cider vinegar, ginger, salt, pepper, optional cayenne, and whisk to mix until finally smooth and integrated. Taste, examine for seasoning and flavor balance, and make any required adjustments (i.e. more honey, more peanut butter, more salt, much more sesame oil, and so forth.) set aside.
  3. To a big skillet, include the olive oil, chicken, evenly season with salt and pepper, and cook above medium-substantial heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will differ primarily based on thickness of chicken breasts and sizes of pieces.
  4. Add about one/4 cup of the peanut sauce to the skillet with chicken, making use of caution because it will bubble up. Allow it to bubble for about 45 to 60 seconds, stirring intermittently to coat all pieces of chicken evenly. Transfer the chicken like the sauce from the skillet into the bowl with noodles and toss to mix.
  5. Add the sugar snap peas, carrots, bell peppers, cilantro, peanuts, and drizzle in the remaining peanut sauce. Toss to combine and serve quickly. Dish will hold airtight in the fridge for up to 5 days. Leftovers can be served chilled or reheated gently based mostly on preference.

Recipe from Averie Cooks . All pictures and content are copyright protected. Please do not use my images without having prior permission. If you want to republish this recipe, please re-create the recipe in your very own phrases, or just link back to this post for the recipe. Thank you.

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