Categories: Asian

Ingredients

• 1/2 cup water
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp creamy peanut butter
• 3 garlic cloves, minced
• 1-2 tsp Sriracha
• 1 tsp each sesame oil and molasses
• 1 pkg. thin rice noodles
• 2 tbsp peanut oil, divided
• 1 lb. chicken tenderloins, cut into 3/4-inch pieces
• 1 medium onion, chopped
• Halved cucumber slices and chopped peanuts

Directions

1. For sauce, whisk together first 8 ingredients. Boil the water and add noodles. Remove from heat; let stand until noodles are tender, 3-4 minutes. Drain; rinse with cold water and drain.

2. In a large skillet, heat 1 tbsp peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan.

3. Saute onion in remaining oil until tender, 2-3 minutes. Stir in sauce; cook and stir until slightly thickened. Add the noodles and chicken; heat through, tossing to combine. Top with cucumber and peanuts.

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