📝 Instructions
= Recipe
1. Season 2 large chicken breasts (cut in half) with 0.5 tsp salt and 0.25 tsp pepper. Add 0.5 tsp sesame or olive oil to a heavy-bottomed pan and cook chicken on each side over medium heat for 8-10 minutes until cooked through (165°F). Set aside to rest, then cube.
2. Once chicken is 10 minutes from done, boil 16 oz rough cut noodles according to package directions. Reserve about 2 cups pasta water.
3. Make the spicy peanut sauce: whisk together 0.333 cup peanut butter, 4 tbsp low-sodium soy sauce, 3-4 tbsp Sriracha, 1 tsp rice vinegar, 2 tbsp honey, and 1.5 tsp red pepper flakes.
4. Wipe the pan, add 1 tsp peanut oil, and gently brown 3 cloves minced garlic and 1 tbsp minced ginger over medium heat for 1-2 minutes. Add to the sauce. Whisk in 1/2–1 cup of the hot pasta water until blended and smooth.
5. Add the noodles to the pan on lowest heat. Add half the spicy peanut sauce and the cubed chicken; toss well. Add more pasta water as needed. Add more sauce to taste.
6. Plate and garnish with 3 tbsp crushed peanuts, 3 tbsp chopped green onions, and 3 tbsp chopped cilantro.
