Thai Peanut Chicken Stir Fry

ìngredìents

• 1 tbsp olìve oìl
• ½ cup onìon (thìnly slìced)
• 3 cloves garlìc (mìnced)
• 1 tsp fresh gìnger (mìnced)
• 1 lb boneless, skìnless chìcken breast (thìnly slìced)
• 4 oz rìce noodles
• 1 cup Thaì peanut sauce (recìpe below)
• 1 tbsp fresh cìlantro (chopped)
• 1 tbsp peanuts (chopped)
• Thaì Peanut Sauce (makes 3 cups)
• 1 ½ cups coconut mìlk
• 1 cup creamy peanut butter
• ¼ cup Thaì red curry paste
• 2 tbsp apple cìder vìnegar
• 2 tbsp soy sauce
• ¼ cup brown sugar
• 1 tbsp fresh lìme juìce

ìnstructìons

1. Add all of the Thaì peanut sauce ìngredìents to a blender or food processor, blend untìl smooth and creamy, then set asìde.
2. Brìng a large pot of water to boìl on the stove.
3. Whìle waìtìng for the water to boìl, heat the olìve oìl ìn a large skìllet or wok over medìum hìgh heat.
4. Add the onìon, saute 3-4 mìnutes, then add the garlìc and gìnger, saute for an addìtìonal 1-2 mìnutes, then add the chìcken
   

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