Ingredients
- 1 pound boneless, skinless chicken breast
- as needed canola oil
- 1/2 cup smooth peanut butter
- 5 tbsp soy sauce
- 3 tbsp oyster sauce
- 2 tbsp rice wine vinegar
- 1-2 tsp chili paste depending on preference
- 12 ounces fresh Chinese noodles
- 2 cloves garlic chopped
- 1/2 cup chicken broth
- 3 cups celery cut into 1" diagonal slices
- 1 cup red pepper cut into 1/4" slices
- 1/2 cup unsalted peanuts coarsely chopped, divided
- 1/2 cup green onion cut into 1/2" diagonal slices, divided
Servings: people
Instructions
- Cutting against the grain, slice chicken breast into thin strips. Set aside.
- In a small bowl whisk together peanut butter, soy sauce, oyster sauce, rice wine vinegar and chill paste.
- Cook noodles as per package directions and allow to drain in colander while proceeding.
- Heat approximately 1 tbsp of oil over high heat in a wok or large skillet with sides. Once hot add half the chicken and cook, stirring once or twice for 3-5 minutes until chicken is no longer pink and starts to brown. Remove to a plate and repeat with remaining chicken.
- Add a little more oil to the pan and sauté garlic for 1 minute, stirring often. Add chicken broth and celery. Allow to cook for 2-3 minutes until most of the broth has evaporated, stirring occasionally. Stir in red peppers and sauté for 1 minute. Reduce heat and stir in peanut sauce, chicken, noodles, half of the peanuts and half of the green onion. Toss to combine, adding a little more chicken broth if needed. Divide among serving dishes and top with peanuts and green onion. Serve immediately.
Recipe Notes
I used thick noodles for this recipe, but feel free to use your favourite size. Â Fresh Chinese noodles can be found in the produce section of most supermarkets.
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