Ingredients
- 2 tablespoons peanut butter
- 2 tablespoons oil
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons white vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon ground red pepper
- 1 green onion chopped
- 1 1/2 pounds chicken
- 2 tablespoons soy sauce
- 1 clove garlic minced
- 1 tablespoon oil
- 5 ounces chow mein noodles
- 6 cups shredded lettuce
- cilantro optional
- peanuts optional
Make it step by step
- Mix all peanut sauce ingredients. Set aside. Cut chicken in thin strips, marinate in soy sauce and garlic for 30 minutes. Stir-fry chicken in oil until no longer pink, 3-5 minutes.
- To serve, mound lettuce, top with noodles. Arrange chicken over noodles, drizzle with sauce. Garnish with chopped green onions, peanuts, and cilantro if desired.
- NOTES: I usually use more than 5 oz of noodles (more like 1/2 pound). You can use spaghetti if you can't find the chow mein noodles, although it is not as tasty. I also usually double the peanut sauce recipe.
- This is an easy recipe. It can even be made with leftover chicken. The sauce can be used for almost any salad or stir-fry.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.