Peanut Noodles with Chicken

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  0.3 cup Peanut Butter, Smooth
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  2 tbsp Sriracha sauce
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  2 tbsp Brown sugar
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  1 Lime(67g)
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  1 tbsp Soy Sauce, Low Sodium
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  1 Garlic(3g)
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  1 tsp Ginger, Fresh Root
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  13.5 oz Coconut Milk, Full-Fat, Canned
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  0.7 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tbsp Vegetable oil
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  0.3 cup Peanuts
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  0.3 cup Cilantro, Fresh

Instructions

1. 1Mince the garlic, grate the fresh ginger, juice the lime halves, and cut the chicken breast into ½ to 1-inch pieces.
2. 2In a medium bowl, whisk together the peanut butter, sriracha sauce, brown sugar, soy sauce, lime juice, minced garlic, and grated ginger until combined. Add the coconut milk and whisk until smooth.
3. 3Heat a large skillet over medium-high heat, add the vegetable oil and swirl to coat. Add the chicken pieces and cook 6–8 minutes, stirring occasionally, until golden brown on all sides and the internal temperature reaches 165°F.
4. 4Pour the peanut sauce into the skillet with the chicken, reduce heat to medium-low, and simmer 3–4 minutes, stirring occasionally, until thickened and any browned bits from the bottom are dissolved.
5. 5While the sauce simmers, cook the noodles according to package directions over medium-high heat, then drain in a colander.
6. 6Add the drained noodles to the skillet and toss everything together over medium heat for 1–2 minutes until evenly coated in sauce.
7. 7Divide the noodle mixture evenly into 4 airtight containers while hot.
8. 8Top each portion with chopped raw peanuts and fresh cilantro, seal containers, and refrigerate. Reheat in a skillet over medium heat for 2–3 minutes or microwave before serving.