Chicken Breast, ½ pound, cut into bite-size pieces
Canola Oil, ½ Tbsp
Lime Juice, 1 tsp
Cilantro, ¼ cup, chopped
Hoisin Sauce, ¼ cup
Soy Sauce, 2 Tbsp
Creamy Peanut Butter, 3 Tbsp
Rice Noodles, 1 each 8-ounce package, cooked
Bean Sprouts, 1 cup
Recipe Serves: 4
Instructions: 1. In a small pot warm the lime, soy, hoisin sauce, peanut butter, and 1 Tbsp water 2. Preheat a sauté pan over high heat, add the oil and cook chicken for 7-9 minutes. 3. Add the warm sauce, cooked noodles, bean sprouts, and chopped herbs and stir to warm through.
Recipe developed by Chef Katie Reinberg and edited by Chef Danny Klein.