Stir-Fried Peanut Noodles with Chicken and Broccoli

These peanut noodles are perfectly comforting and provide just the right balance of carbs to protein and veggies!

Recipe by: Kristina Cho of Eat Cho Food

Product Featured: Premier™ Hard-Anodized Nonstick 13-Inch Flat Wok

INGREDIENTS

• 8 oz boneless skinless chicken breast
• 2 tbsp oyster sauce
• 2 tbsp water
• 1/2 tsp white pepper
• 1 tbsp cornstarch
• 16 oz thick wheat or egg noodles
• 4 tbsp olive oil, divided
• 1 medium onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 large head of broccoli, cut into florets and stems sliced thin
• 1/4 cup peanuts, crushed or chopped
• Handful of torn cilantro

Sauce

• 1/4 cup creamy, unsweetened peanut butter
• 2 tbsp hoisin sauce
• 1/4 cup rice vinegar
• 1 tbsp sambal
• 1/2 tsp coarse salt
• 2/3 cup water

INSTRUCTIONS

1. Marinate chicken: Slice chicken breast into thin strips and place in a medium mixing bowl. Add oyster sauce, water, white pepper, and cornstarch. Stir to combine. Cover and allow to marinate at room temperature for 15 to 20 minutes.
2. Cook noodles: Bring a large pot of water to a boil and cook the noodles according to their package directions. For fresh noodles it’s typically 2 to 3 minutes. Strain out the noodles and rinse under cold water.
3. Prep sauce: In a bowl, whisk to combine peanut butter, hoisin, rice vinegar, sambal, salt, and water.
4. Prepare stir-fry: Heat 2 tbsp oil in a large wok or frying pan over medium-high heat. Cook chicken until lightly browned and cooked through, 5 to 6 minutes. Transfer to a plate and set aside. Add the remaining oil and the onions. Cook until lightly brown and fragrant, stirring occasionally, 3 to 4 minutes. Add garlic and broccoli and cook until broccoli is at desired doneness, 4 to 5 minutes (broccoli will still have a little crunch). Add the chicken and cooked noodles. Toss and cook for another minute to warm the noodles. Pour in the peanut sauce and toss until noodles are evenly coated. Serve with crushed peanuts and cilantro.