Creamy Peanut Noodles With Chicken And Chili Crisp

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of heavily salted water to a boil and cook noodles until al dente, 4-5 minutes. Reserve 1 cup water. Drain and rinse noodles with water (to avoid sticking). Drizzle and toss with 1 teaspoon toasted sesame oil.

Step 2

Meanwhile, make peanut sauce. In a medium bowl, whisk peanut butter, soy sauce, rice vinegar, remaining 2 tablespoons sesame oil, honey, garlic, ginger, orange zest, and chili flakes. Whisk in 2 tablespoons of reserved noodle water until sauce is creamy and glossy.

Step 3

In a large skillet, warm neutral oil over medium high heat. Pat chicken dry with a paper towel and season on all sides with salt. Add chicken to the preheated skillet and cook, undisturbed (if you are constantly mixing it around, the chicken won’t get a nice sear!), until chicken has a golden brown crust, 5-6 minutes.

Step 4

Flip chicken pieces in the pan and add peppers and orange juice, seasoning with salt. Cook until chicken is fully cooked through (you can check by cutting open the largest piece) and peppers are slightly softened, 4 minutes.

Step 5

Turn temperature down to low. Add noodles and peanut butter sauce, and use tongs to toss until sauce has thickened and noodles are evenly coated, 2 minutes. Drizzle in some reserved water to create a glossy sauce (you might not need it all).

Step 6

Mix in peanuts and chives. Season to taste with salt and pepper. Twirl noodles into bowls and serve immediately with chili crisp.

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