Thai Chicken Stir Fry

Ingredients:

• ¼ cup organic peanut butter
• 2 Tbsp coconut aminos
• 1 tsp fish sauce (optional)
• 1 tsp rice vinegar
• 1 tsp finely grated ginger (about ½ inch)
• ¼ tsp red pepper flakes
• 1-2 Tbsp olive oil
• 1 lb organic boneless skinless chicken breast, sliced
• 2 carrots, peeled and sliced
• 1 red bell pepper, seeded and sliced
• ½ bunch broccolini, sliced
• ½ yellow onion, sliced
• 3 cloves garlic, minced
• 8 oz rice noodles, cooked according to package instructions
• Salt and pepper, to taste
• 1 organic lime, quartered
• Small handful cilantro, chopped

Instructions:

1. In a small saucepan over medium heat, whisk together peanut butter, aminos, fish sauce, rice vinegar, ginger, and red pepper flakes until smooth. Remove from heat and set aside.
2. Heat 1 Tbsp olive oil in a large skillet or wok over medium high heat until shimmering.
3. Add chicken to the skillet in a single layer. Brown for 3 minutes each side until cooked through. Remove from the skillet and set aside.
4. If needed, add remaining olive oil to the skillet. Cook and stir onion until translucent, about 3 minutes. Add garlic and cook until fragrant, an additional minute. Add remaining  veggies  and cook and stir until crisp-tender, another 3-4 minutes. Remove from the skillet and set aside.
5. Heat peanut sauce in a skillet until warm and bubbling. Add chicken and veggies back in, and toss in the sauce. Gently fold in noodles until coated and warmed through.
6. Serve immediately with a wedge of lime. Garnish with cilantro, if desired.

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