1 boneless, skinless chicken breast (about 2/3 lb.)
1 tbsp. cooking oil
8 oz. noodles
1/4 cup peanuts, chopped
1/4 cup cilantro, chopped
Your favorite Raduno Infused Organic Extra Virgin Olive Oil
1. In a medium bowl, whisk together the peanut butter, sriracha, brown sugar, soy sauce, lime juice, minced garlic and grated ginger. Once combined, add the coconut milk. Whisk until smooth and all ingredients are thoroughly combined.
2. Cut the chicken into small, bite-sized pieces. Heat a large skillet over medium-high. Once hot, add your cooking oil and evenly coat the pan. Add the chicken and cook until browned on all sides.
3. Turn the heat down to medium-low and add the peanut sauce. Stir to incorporate all the browned bits from the chicken. Simmer sauce and chicken as you prepare the noodles, stirring occasionally.
4. Cook the noodles according to the instructions on the package and drain well. Add the cooked noodles to the skillet and toss until everything is evenly mixed and coated in the sauce. Top with chopped peanuts, cilantro and Raduno oil to your preferred dose.
