# What you'll need:
→ Protein
01 - 1 pound ground chicken
02 - 1 tablespoon neutral oil
→ Noodles
03 - 8 ounces wide rice noodles or lo mein noodles
→ Vegetables
04 - 1 red bell pepper, thinly sliced
05 - 1 cup shredded carrots
06 - 1 cup snap peas, halved
07 - 4 green onions, sliced
→ Peanut Sauce
08 - 1/3 cup creamy peanut butter
09 - 3 tablespoons soy sauce
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon honey or maple syrup
12 - 1 tablespoon toasted sesame oil
13 - 1 tablespoon sriracha or chili garlic sauce
14 - 1/2 cup water
→ Garnishes
15 - 1/4 cup roasted peanuts, chopped
16 - Fresh cilantro, chopped
17 - Lime wedges
# Method:
01 - In a mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, and water until smooth and well combined. Adjust consistency with additional water if a thinner sauce is preferred. Set aside.
02 - Bring a large pot of salted water to a boil. Add noodles and cook according to package directions until al dente. Drain thoroughly and toss lightly with oil to prevent sticking.
03 - Heat oil in a large nonstick skillet or wok over medium-high heat. Add ground chicken and cook, breaking it apart with a spoon, until completely browned and cooked through, approximately 5 to 6 minutes. Transfer to a plate.
04 - In the same pan, add bell pepper, carrots, snap peas, and half of the green onions. Stir-fry for 2 to 3 minutes until vegetables are tender but retain their vibrant color.
05 - Add drained noodles to the pan, gently pressing them into an even, compact layer. Allow to cook undisturbed for 2 to 3 minutes to develop crispy, caramelized edges on the bottom.
06 - Return cooked chicken to the pan. Pour the peanut sauce over the noodle mixture and toss thoroughly until all components are evenly coated and heated through. Add water if additional moisture is needed.
07 - Divide noodle bowl into serving portions. Top each with chopped peanuts, remaining green onions, fresh cilantro, and lime wedges for brightness and flavor enhancement.
