Ingredients
Scale
- 3 boneless, skinless chicken breasts, cut into bite-sized pieces and seasoned with black pepper and garlic powder
- 3 Tbsp coconut oil
- 4 cloves garlic, thinly sliced
- 2 inches fresh ginger, peeled and cut into small pieces
- 4 Tbsp red chile paste (Thai Kitchen brand)
- 1/2 c white wine
- 1 package stir-fry vegetables, thawed
- 1 can baby corn, drained
- 1 can sliced water chestnuts, drained
- 1 can straw mushrooms, drained
- 1/2 can bean sprouts, drained
- 1 package frozen pea pods
- 1 can coconut milk, shaken
- Soy sauce to taste
- 1/2 cup smooth peanut butter
- Sriracha sauce
- Thai Kitchen Thin Rice Noodles
Instructions
- In a large saucepan, heat water to boiling for rice noodles – following directions on box.
- In a large skillet over high heat, cook chicken pieces in coconut oil 4-5 minutes. Add garlic and ginger and continue cooking until chicken is no longer pink inside.
- Add wine and chili paste, stirring until meat is coated. Then add stir-fry vegetables, cooking for 2-3 minutes. Add the canned veggies and pea pods, heat thru.
- Just before serving, stir in the peanut butter and sriracha to taste. Serve with rice noodles.
