Skillet Chicken Stir Fry

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Skillet Chicken Stir Fry in the Cast Iron Wok is what dreams are made of.

Prep Time1 10

Cook Time20

Total Time1 30

Course: Main Course

Cuisine: Chinese Infusion

Keyword: Skillet Chicken Stir Fry

Servings: people

Calories: 427kcal

Author: Ned Adams

Cost: $25

Equipment

14" cast iron wok

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

US Standard - Metric

Instructions

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.

Nutrition

Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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