Name: Skillet Chicken Stir Fry
Prep time: 1450 min
Cook time: 20 min
Total time: 1470 min
Ingredients: 8 oz rice noodles; 1 lime (zested and juiced); 4 cloves garlic (minced); ¼ cup fish sauce; ¼ cup rice wine vinegar; ¼ cup brown sugar (firmly packed); ¼ cup peanut butter (creamy); 2 tbsp chili paste; 1 tsp salt; 2 tbsp vegetable oil; 2 lbs chicken breasts (boneless skinless, cut into 1 inch pieces.); 2 eggs (large; lightly beaten); 1 tbsp sesame oil; 1 cup bean sprouts (fresh); 1 cup snow peas (fresh); 3 carrots (peeled and shaved into ribbons); ¼ cup salted peanuts (roasted, chopped); ½ cup green onion (sliced); ¼ cup cilantro (chopped)

Cook noodles as directed on package.
In a medium bowl, whisk together lime zest and juice, garlic, fish sauce, vinegar, brown sugar, peanut butter, chili paste, and salt. Set aside.
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.
Combine peanut sauce and cooked chicken. Let marinade together in fridge for about 2 hours.
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.

Skillet Chicken Stir Fry

Get the Recipe