Peanut Chicken

with Rice Noodles and Crunchy Veggies

  • 25 min
Poultry
Nut
This colourful bowl of veggie goodness is bursting with delicious flavours of peanut butter, edamames and lime.
Peanut chicken
In collaboration with

Exceldor

Ingredients

1
Carrot(s)
1
Chicken Breast(s)
1/2
Chicken Broth Cube(s)
75 g
Edamames
1
Garlic Clove(s)
1 cm
Ginger
1/2
Lime(s)
1 tbsp
Olive Oil (not included)
75 g
Peanut Butter
200 g
Rice Noodles
2 tbsp
Soy Sauce
1 cup(s)
Water (not included)
1
Yellow Bell Pepper(s)
1
Yellow Onion(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
609 kcal
Total fat
26 g
Saturated Fat
4 g
Sodium
1 g
Total Carbohydrate
119 g
Fiber
11 g
Sugar
10 g
Proteins
42 g

Instructions

Prepare the ingredients
1

Prepare the ingredients

Julienne (cut into fine strips) the pepper, the carrot and the onion. Mince the garlic, peel and mince the ginger.

Cook the noodles
2

Cook the rice noodles

In a pot, bring a large quantity of water to a boil and cook the rice noodles for 3-4 min. Drain and rinse in cold water. Reserve.

Cube the chicken
3

Meanwhile, prepare the chicken

Cube the chicken. Season with salt and pepper. Dissolve the broth cube in the water. Set aside.

Cook the chicken
4

Cook the chicken

In a large, deep pan over high heat, cook garlic, onion and ginger in olive oil for 2 min. Add chicken cubes and cook for 2-3 min more, stirring regularly.

Add soy sauce
5

Add seasoning and simmer

Add the peanut butter, the soy sauce, the lime juice and the broth. Mix well and let simmer over low heat for 10-15 min (or until chicken cooked through), stirring regularly.

Add vegetables
6

Finish the dish and serve

Add the vegetables, then the noodles to the pan and mix well for 2 min. Add a bit of water if the sauce is too thick. Season with salt and pepper to taste and serve in bowls.