Ginger Peanut Hoisin Noodles with Chicken
Insanely flavorful and addictive ginger peanut hoisin noodles with chicken and fresh vegetables. Adapted from [Pinch of Yum|http://pinchofyum.com/hoisin-pork-with-rice-noodles].
Yields: 4-6 servings
Ingredients
- 1/3 cup soy sauce
- 1/3 cup water
- 3 tablespoons sesame oil
- 2 tablespoons honey
- 1 tablespoon sugar
- 1 dash of fish sauce
- 3 tablespoons vinegar
- 4 cloves garlic
- 1 tablespoon fresh ginger
- 3 tablespoons hoisin sauce
- 3 tablespoons peanut butter
- 1½ pounds skinless chicken (I used breast meat, but thighs would also be good), cut into bite-size strips
- 1 small red bell pepper, cut into thin strips
- 1 carrot, grated
- 9 ounces rice noodles (I used thin)
- ½ cup peanuts, roughly chopped
- ½ cup green onions, finely sliced
- ½ cup cilantro, roughly chopped
- For serving:
- Lime wedges
- Sriracha sauce
Instructions
To a blender or food processor, add the soy, water, sesame oil, honey, sugar, fish sauce, vinegar, garlic, ginger, hoisin, and peanut butter. Process until completely smooth.
Place the chicken pieces in a plastic zipper bag or shallow sealable container. Pour half of the sauce over the chicken, reserving the rest of the sauce. Seal the chicken and refrigerate for at least 2 hours. Refrigerate the other half of the sauce also, separately.
Prepare the rice noodles according to the package directions.
Meanwhile, in a non-stick skillet over medium-high heat, stir-fry the marinated chicken until cooked through and browned, adding the bell pepper and carrots in the last couple minutes of cooking. Stir in the reserved sauce and heat through. Add the noodles to the pan and toss to coat. Remove from heat. Top with peanuts, green onions, and cilantro. Serve promptly with lime wedges and Sriracha.