Chicken Peanut Stir-Fry

By Emcneil

Ingredients

• 4 oz. banh pho (Vietnamese wide rice noodles)
• 1/2 teaspoon finely shredded lime peel
• 3 tablespoons lime juice
• 2 tablespoons peanut butter
• 1 tablespoons fish sauce
• 1 tablespoon water
• 4 cloves garlic, minced
• 2 tablespoons Asian chile bean sauce or 1/2 teaspoon crushed red pepper
• 3 teaspoons canola oil
• 1 pound boneless chicken breast,cut into bite size
• 1 medium red sweet pepper, cut into thin strips
• 3 green onions, thinly sliced
• 2 cups packaged shredded broccoli
• 2 tablespoons unsalted peanuts finely chopped

Preparation

Step 1

Fill a large saucepan half full with water; bring to boil. Remove saucepan from heat. Add noodles; let stand for 8 minutes. Drain well in a colander.
Meanwhile, for sauce, in a small bowl combine lime peel, lime juice, peanut butter, fish sauce, water, garlic and bean sauce. Whisk together well until smooth; set aside.
In a very large nonstick skillet heat 2 teaspoons of oil over medium high heat. Add chicken;stiry for for 4 to 6 minutes or until chicken is no longer pink. Transfer to a bowl.
Add the remaining 1 teaspoon oil to the skillet. Add sweet pepper and stir-fry for 2 minutes. Add drained noodles and white bottoms of green onions. Stir fry for 2 minutes. Add broccoli, sauce, and chicken. Cook and stir until heated through. Divide mixture among 4 plates. Sprinkle with green onion tops and peanuts.