Ingredients
- 2 tablespoons olive oil
- 1–2 chicken breasts
- 1 teaspoon sweet curry
- 1 teaspoon turmeric
- ½ teaspoon ginger
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoons butter
- 1 red peppers, chopped
- 1 small Bok choy, chopped
- Udon noodles, cooked
- Peanut Sauce (recipe follows)
- Green onions, sliced
- Peanuts, chopped
- Cilantro
- Red pepper flakes (optional)
Peanut Sauce
- ½ cup creamy peanut butter
- 2 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 tablespoon water
Instructions
Serves 3–4
In a medium saucepan, add olive oil and heat over medium. Sprinkle chicken breasts with curry, turmeric, ginger, garlic powder and salt. Cook each side 4–5 minutes and remove. Add butter, red peppers and bok choy. Cook 3–4 minutes. Shred chicken and add it back into pan along with noodles and top with peanut sauce. Cook for 5 minutes. Place in a bowl and top with green onions, chopped peanuts and cilantro. For extra heat, add red pepper flakes. Serve warm or cold.
PEANUT SAUCE
Mix all ingredients until smooth. If sauce is too thick, add additional tablespoons of water until you reach a sauce texture. Keeps in refrigerator up to 3 days.
