Peanut Noodles & Chicken

I always have chicken breasts and thighs in my freezer. They are so easy to use for a quick meal.
This is one of them! I just pulled out a few breasts to thaw, then boiled and shredded them. Viola! Easy to add to a pasta dish.
Peanut butter in noodles are a great combination, definitely has some great Asian flair to it.
Have you ever had that chicken at Chinese restaurants that is covered in peanut butter? YUM!
This reminds me of that chicken, only as a whole dish. Very satisfying indeed!
This recipe is adapted from Little Yellow Barn.

Peanut Noodles & Chicken

1 lb. angel hair pasta

2 tablespoons sesame oil

2 garlic cloves, peeled and minced

1/2 cup peanut butter (smooth or chunky)

1/4 cup soy sauce

1 1/2 tablespoon brown sugar

1 tablespoon rice vinegar

1 teaspoon red pepper flakes

1 cup hot water

2 tablespoons olive oil

1 medium white onion, finely chopped

3 cup cooked, shredded chicken breast

1/2 teaspoon salt

1/4 cup chopped cilantro (optional)

1/4 cup chopped dry roasted peanuts (optional)

Prepare pasta according to package directions.

Meanwhile, in a medium-sized bowl whisk together sesame oil, garlic, peanut butter, soy sauce, brown sugar vinegar and red pepper flakes. Slowly pour in hot water and continue to whisk until smooth; set aside.

Heat the olive oil in a wok or large skillet and saute the onions until clear. 

Add the chicken, salt and cilantro.

Pour the peanut butter sauce into the skillet and combine well.

Drain the noodles and add to the skillet and coat well with the sauce.

Serve with chopped peanuts.