Miso Peanut Sauce

MISO PEANUT GLASS NOODLE STIR FRY✨ colorful stir-fried veggies and ground chicken in a sweet and nutty peanut butter miso sauce tossed with sweet potato glass noodles — this dish is as good served cold as it is warm and because the glass noodles don’t get soggy, its great leftover the next day! If you aren’t able to find glass noodles at your local grocery, you can sub rice noodles or vermicelli noodles for this dish. Ingredients: 1 pound ground chicken 12-14 oz glass noodles 1 onion, diced 1 red bell pepper, diced 1 small crown of broccoli, cut into florets 1 cup peas, fresh or frozen Miso Peanut Sauce: 1 cup chicken bone broth 1/2 cup peanut butter 1/3 cup tamari 1 heaping tablespoon white miso 1 tablespoon fish sauce 1 tablespoon sesame oil 1 tablespoon honey 1 tablespoon unseasoned rice vinegar 4 cloves garlic, minced 1” piece fresh ginger, minced or grated For serving: sliced scallions, chopped roasted peanuts Directions: Combine all sauce ingredients in small bowl and set aside. In large sauce pan, cook the noodles according to package instructions. (Mine were boiled for 3 minutes then quickly submerged into ice water) Heat 2 tablespoons of avocado oil in large skillet over medium-high heat. Add the ground chicken and cook, breaking apart as you go. After 2-3 minutes, add the diced onion and continue cooking. Add the bell pepper and broccoli and cook for another 3 minutes. Add the peas and sauce to the skillet with the chicken and veggies, deglazing any bits that have stuck to the pan, and simmer for 3-5 minutes. Add the cooked noodles to the skillet, using tongs or chopsticks to stir the mixture until the noodles are evenly distributed. Serve into bowls and garnish with peanuts and scallions. Enjoy! Follow for more simple, healthy recipes! . .

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.