Thai Peanut Noodles

1. Put the sliced chicken into a bowl and add the soy sauce and garlic. Set aside.
2. Heat half of the oil in a large, high sided pan or wok over high heat. Once oil is heated, add the chicken. Don’t touch the chicken until the one side starts to brown. Then use a spatula and turn over the chicken pieces. 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.
3. In the same pan, heat the remaining half of the oil over high heat. Add the broccolini, red bell pepper and snow peas. Stir veggies frequently so that all veggies get access to the heat source. After 2-3 minutes, reduce heat to low and cover the pan. Cook veggies until they are fork tender but are still crisp.
4. While veggies are cooking, make the sauce. Whisk the garlic, soy sauce, ginger, peanut butter, honey, sesame oil, water, Hoisin and Sriracha sauce in a small bowl.
5. Once the veggies are cooked through, add the chicken, cooked and drained noodles, sauce and green onions to the pan. Stir well. If the sauce seems a little too thick, add a few tablespoons of water until the sauce reaches the desired consistency.
6. Turn the heat off, stir and allow it to sit for a few minutes to allow the ingredients to soak up the sauce. This also allows the rice noodles to cook and soften a bit.
7. Serve noodles in a shallow bowl topped with the cilantro and some additional Sriracha sauce if you want a little more kick. Enjoy!