Ingredients
1/2 cup creamy peanut butter (or crunchy)
1/2 cup soy sauce
1/3 cup apple cider vinegar
2 cloves fresh garlic minced
1 teaspoon chile paste
1 tablespoon minced ginger
2 tablespoons olive oil
1 1/2 pounds chicken tenders (or boneless, skinless chicken breasts)
6 ounces ramen noodles (2 packages boiled, but without the flavor packets)
16 ounces frozen stir fry vegetables
roasted peanuts chopped
fresh cilantro chopped
Directions
By Lisa Longley, Wine and Glue
In a medium sized bowl, whisk together the soy sauce, peanut butter, apple cider vinegar, garlic, chile paste, and ginger. Set aside. Cut the chicken into bite sized pieces. In a large skillet, heat the olive oil over medium heat. Cook the chicken until no longer pink, about 7 to 10 minutes. While the chicken is cooking, bring a large pot to a roaring boil. Add the Ramen noodles and cook for 3 minutes. Drain and rinse with cool water to stop the cooking process. Add the frozen vegetables to the chicken and cook until thawed, about 5 minutes. Add in the noodles and the sauce, and toss to combine. The sauce on the dish will be liquidy but will thicken as it sits off the heat. Top with chopped peanuts and fresh cilantro for an extra punch of flavor.
Nutrition information per serving:
Calories: 780
Fat: 51g
Trans fats: 0 g
Cholesterol: 55 mg
Carbohydrate: 48 g
Protein: 33 g
Sodium: 3280 mg