Skillet Chicken Stir Fry


  • 1 (8-ounce) package rice noodles
  • 1 lime, zested and juiced
  • 4 cloves garlic, minced
  • 1⁄4 cup fish sauce
  • 1⁄4 cup rice wine vinegar
  • 1⁄4 cup firmly packed dark brown sugar
  • 1⁄4 cup creamy peanut butter
  • 2 tablespoons chili paste (use less for less spice)
  • 1 teaspoon kosher salt
  • 2 tablespoons vegetable oil
  • 2 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 large eggs, lightly beaten
  • 1 tablespoon sesame oil
  • 1 cup fresh bean sprouts
  • 1 cup fresh snow peas
  • 3 carrots, peeled and shaved into ribbons
  • 1⁄4 cup roasted salted peanuts, chopped
  • 1⁄2 cup sliced green onion
  • 1⁄4 cup cilantro


  1. Cook noodles as directed on package.
  2. In a medium bowl, whisk together lime zest and juice, garlic, fish sauce, vinegar, brown sugar, peanut butter, chili paste, and salt. Set aside.
  3. In a 14 inch Cast Iron Wok, heat vegetable oil over medium-high heat. Add chicken; cook until browned and cooked through, 5 to 10 minutes. Remove chicken from skillet.
  4. Combine peanut sauce and cooked chicken. Let marinade together in fridge for about 2 hours.
  5. When ready to cook, add sesame oil to Wok. Add noodles, bean sprouts, snow peas, and carrot ribbons. Add peanut sauce, chicken, and eggs. Cook, stirring frequently, for 5 minutes. Serve with peanuts, green onion, and cilantro.

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