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1.
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Put the sliced chicken into a bowl and add the soy sauce and garlic.
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Set aside.
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2.
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Heat half of the oil in a large, high sided pan or wok over high heat.
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Once oil is heated, add the chicken.
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Dont touch the chicken until the one side starts to brown.
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Then use a spatula and turn over the chicken pieces.
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Once chicken is heated through and browned on the other side, after about 4-5 minutes, place cooked chicken in a clean bowl and set aside.
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3.
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In the same pan, heat the remaining half of the oil over high heat.
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Add the broccolini, red bell pepper and snow peas.
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Stir veggies frequently so that all veggies get access to the heat source.
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After 2-3 minutes, reduce heat to low and cover the pan.
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Cook veggies until they are fork tender but are still crisp.
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4.
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While veggies are cooking, make the sauce.
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Whisk the garlic, soy sauce, ginger, peanut butter, honey, sesame oil, water, Hoisin and Sriracha sauce in a small bowl.
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5.
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Once the veggies are cooked through, add the chicken, cooked and drained noodles, sauce and green onions to the pan.
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Stir well.
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If the sauce seems a little too thick, add a few tablespoons of water until the sauce reaches the desired consistency.
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6.
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Turn the heat off, stir and allow it to sit for a few minutes to allow the ingredients to soak up the sauce.
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This also allows the rice noodles to cook and soften a bit.
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7.
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Serve noodles in a shallow bowl topped with the cilantro and some additional Sriracha sauce if you want a little more kick.
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Enjoy!
