Ingredients
Equipment
Method
Instructions:
- Begin by boiling water in a large pot. Once boiling, add the two packages of Asian flavored ramen noodles. Cook according to the package instructions, usually about 3-5 minutes, until al dente. Drain and set aside.
- While the noodles are cooking, chop your selection of vegetables. Aim for a colorful mix to enhance the visual appeal and nutrition of the Peanut Chicken Bowl. Set aside.
- In a medium bowl, whisk together the peanut butter, soy sauce, brown sugar, cornstarch, and crushed red pepper. Gradually add 1 cup of water to thin out the sauce, whisking until it is smooth and creamy.
- In a large skillet or wok over medium-high heat, add the cut-up vegetables. Sauté for about 4-5 minutes until they are tender but still crisp.
- To the skillet with the vegetables, add the chopped cooked chicken, water chestnuts, and bamboo shoots. Pour the peanut sauce over the mixture and stir to combine. Cook for an additional 3-4 minutes, allowing the chicken to heat through and the flavors to meld.
- Add the cooked ramen noodles to the skillet and toss everything together gently, ensuring the noodles are coated with the peanut sauce.
- Divide the Peanut Chicken Bowl among serving bowls. Top with chopped peanuts and sliced green onions for an added crunch and flavor boost. Serve immediately and enjoy the deliciousness!
Notes
- Customize your bowl with seasonal vegetables for a fresh twist.
- For a vegetarian option, swap chicken for tofu or chickpeas.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
