Chicken & Veggies in Spicy Peanut Sauce

Name: Chicken & Veggies in Spicy Peanut Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 serving
Ingredients: 2 Tablespoons brown sugar; 1/2 cup creamy peanut butter; 1 Tablespoon olive oil; 1/3 cup soy sauce; 1 Tablespoon Sriracha sauce; 2 Tablespoon vinegar; 1/2 cup warm water; 2 Tablespoon lime juice; 4 cups broccoli florets; 2 cup carrots; 1 onion; 2 chicken breasts; 8 ounces • 8 oz thin rice noodles

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
5
Calories
473 kcal
Course
Main Course
Cuisine
Asian

Chicken & Veggies in Spicy Peanut Sauce

Holly Espinosa

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Chicken & Veggies in Spicy Peanut Sauce is fun & easy one dish meal. Top rice noodles with roast chicken, broccoli & carrots & spicy sauce--Mmmm!

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Ingredients

Servings

2 Tablespoons brown sugar packed
1/2 cup creamy peanut butter softened in microwave
1 Tablespoon olive oil
1/3 cup soy sauce
1 Tablespoon Sriracha sauce
2 Tablespoon vinegar
1/2 cup warm water
2 Tablespoon lime juice
4 cups broccoli florets in large pieces (14-16 oz)
2 cup carrots sliced on the diagonal about ¼ inch thick
1 onion cut into large pieces
2 chicken breasts boneless, skinless (1 to 1-1/2 pounds total), cut into strips
8 ounces • 8 oz thin rice noodles

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Instructions

Preheat the oven to 425 degrees F. Line a sheet pan with foil or parchment and spray it with cooking spray.
Whisk together the brown sugar, softened peanut butter, oil, soy sauce, sriracha, vinegar, water, and lime juice. Set aside 1 cup of the peanut sauce for serving.
Toss the broccoli, onion, and chicken with the remaining sauce. I did this in a separate bowl, but you can do it right on the sheet pan (if you are more coordinated than I am).
Cook for 20-25 minutes until the chicken is cooked through and the broccoli is brown and crispy.
Prepare the rice noodles according to package directions (this may mean covering with boiling water, resting, then draining, or actually boiling, depending on the noodles). Toss with the remaining sauce and top with the cooked chicken and vegetable mixture.

Notes

If you buy the very thin rice noodles that cook just by topping with boiling water, you can prepare those in your serving dish, & drain before serving to save one more dish!I have been making this with frozen broccoli which I use still frozen. If you make it with fresh, you may want to cut it smaller or blanch before if you are particular about tenderness.