Stir-Fry Chicken with a Peanut Sauce

Informations supplémentaires

30 min. | 691 kcal | easy | Spicy, Even better the next day | Printable version

1. Setup Chop the garlic and the cilantro. Cut the zucchini in half lengthwise and then in slices. Cut the lime in half. Cut the mini-bell peppers into pieces. On a separate board, cut the chicken into thin strips.

2. Cook the noodles Bring a pot of water to a boil. Cook the rice noodles for 3-4 minutes. Strain, rinse with cold water and set aside.

3. Cook the chicken In a large pan, over medium-high heat, add a drizzle of olive oil. Add the chicken and cook for 6-8 minutes. Season wtih salt and pepper. Remove and set aside.

4. Cook the vegetables In the same pan, add the zucchinis and the bell peppers. Cook for 4-5 minutes. Season wih salt and pepper.

5. Assemble In a bowl, combine the peanut butter, the red curry paste, the garlic, the lime juice, 1 ^2P | 2 ^3P tbsp. of vinegar and 3 ^2P | 5 ^3P tbsp. of water. Season with saltt, pepper and mix well. The red curry paste being spicy, it is possible not to add it for the children's portion, reserve the children's portion, then add the rest of the sauce to the pan . Add the noodles, the chicken and the sauce to the pan. Mix well.

6. Plate your dish Serve the chicken and noodle stir-fry. Garnish with the cilantro. Bon appétit!

140gRice Noodles

360gChicken Thighs

1unitZucchini(s)

60mlPeanut Butter

3unitMini colorful peppers

1unitLime

15mlRed Curry Paste

1unitGarlic Clove(s)

0.5unitCilantro

What you need Pot, Strainer, Bowl, Pan.

691 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 71g

24%

fat 29g

45%

cholesterol 118mg

39%

fiber 6g

24%

protein 39g

saturated 5g

25%

sodium 262mg

11%

sugar 5g

trans 0g