Thursday, October 17, 2013

Peanut Sesame Noodles w/ Chicken & Veggies

Before I even begin, can we just take 1 second to admire the beautiful bell pepper pictured below? Okay, good. Let's move on!

I julienned 2 bell peppers and sliced 4 baby portobello mushrooms. (Feel free to use any veggies you have on hand!)

I then took one chicken breasts and cut it into small strips about the same size as the peppers.

I heated some vegetable oil in a large non-stick skillet and threw in the chicken.

While my poultry was cooking, I worked on putting the sauce together.

All of the sauce ingredients will need to go in a food processor or blender,

It starts with 1/2 cup of smooth peanut butter.

1/4 cup of soy sauce.

1/3 cup of warm water.

3/4 tbsp of ginger.

1 chopped medium garlic clove.

2 tbsp of red wine vinegar.

1 1/2 tbsp Asian sesame oil.

2 tsp of honey.

1 tsp of dried hot red pepper flakes.

Time up mix it up!

Perfect! Let the sauce hang out while you finish cooking the chicken and veggies.

Once the chicken is all cooked...

... push it to one side of the skillet and cook the veggies. I added a little more vegetable oil before adding the peppers and mushrooms.

One they're cooked, I added on the peanut sauce.

I then grabbed my stir-fry noodles and used both packages.

I mixed the noodles in with the chicken, veggies, and sauce until it was hot.

I topped off this masterpiece with some chow mien noodles! 



  1. Hello, Mrs. Married to Davis! My son Ross and I tried this recipe, and it was delicious. Admittedly, this is not something I would have ever chosen to make. Veggies and peanut butter. Yuck! But at the urging of my son, we made it, and it was fantastic. It's a keeper, Vanessa! From: The Skillet Cookie Goddess.

    1. Hello there -- I was just thinking about your skillet cookie the other day during a sugar craving!! It's the holy grail of cookies. Maybe Will and I should visit soon... ;)