# What you'll need:
→ Protein & Noodles
01 - 1 lb ground chicken
02 - 10 oz dried wide rice noodles
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 cup shredded carrots
05 - 1 cup snap peas, trimmed and halved
06 - 4 green onions, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
→ Sauce
09 - 1/3 cup creamy peanut butter
10 - 1/4 cup low-sodium soy sauce
11 - 2 tablespoons hoisin sauce
12 - 2 tablespoons rice vinegar
13 - 2 tablespoons honey or maple syrup
14 - 1 tablespoon toasted sesame oil
15 - 1 to 2 teaspoons sriracha or chili garlic sauce
16 - 1 1/2 cups low-sodium chicken or vegetable broth
17 - Juice of 1 lime
→ Garnishes
18 - 1/4 cup roasted peanuts, chopped
19 - Fresh cilantro leaves
20 - Lime wedges
# Method:
01 - Heat oil in a large nonstick skillet or wok over medium-high heat. Add ground chicken and cook, breaking it apart, until browned and cooked through, approximately 5 minutes. Remove and set aside if excess liquid remains.
02 - Add minced garlic, grated ginger, and white parts of green onions to the pan. Sauté for 1 minute until fragrant.
03 - Stir in sliced bell pepper, shredded carrots, and snap peas. Cook for 2 to 3 minutes until vegetables begin to soften.
04 - Spread dry rice noodles evenly over the vegetables in the pan.
05 - In a bowl, whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, sriracha, and broth until smooth. Pour sauce over noodles and vegetables.
06 - Bring to a simmer, cover, and cook for 4 to 6 minutes, stirring occasionally, until noodles are tender and have absorbed most of the sauce.
07 - Return cooked chicken to the pan. Toss everything together over low heat for 2 to 3 minutes until creamy and well combined. Stir in lime juice.
08 - Transfer to serving bowls and top with chopped peanuts, fresh cilantro, reserved green onion tops, and lime wedges.
