Peanut Noodles with Chicken

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  Peanut Butter, Smooth(80g)
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  Sriracha sauce(30g)
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  Brown sugar(30g)
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  Lime(30g)
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  Soy Sauce, Low Sodium(15g)
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  Garlic(60g)
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  Ginger, Fresh Root(5g)
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  Coconut Milk, Full-Fat, Canned(383g)
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  Chicken Breast, Boneless Skinless(303g)

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

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  Vegetable oil(15g)
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  Peanuts(60g)
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  Cilantro, Fresh(60g)

Instructions

1. 1Mince the garlic and grate the fresh ginger. Cut the lime in half and juice it. 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. Once hot, 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 stir for 1–2 minutes to dissolve any browned bits from the bottom. Simmer 3–4 minutes, stirring occasionally, while you prepare the noodles.
5. 5Cook 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. Top each portion with chopped raw peanuts and fresh cilantro.
8. 8Seal containers and refrigerate. Reheat in a skillet over medium heat or microwave before serving.