1 - 11.5 oz bottle Tsang Bangkok Peanut Sauce (or other Thai peanut sauce)
1 to 1⅓ c low sodium chicken broth (to taste)
7 T peanut butter
¼ c chopped peanuts
Instructions
Season chicken with salt and pepper. Cook on a medium-high grill pan or grill for 4 minutes per side until the chicken reaches 165 degrees.
Allow the chicken to cool. Chop into bite-sized pieces.
Whisk together Thai peanut sauce, Bangkok sauce, chicken broth, and peanut butter. Taste and adjust - more peanut butter will cut any heat in the Bangkok sauce.
Heat a large saute pan over high heat and add about a Tablespoon vegetable until it's shimmering. Add the veggies - waterchestnuts, snow peas, bell pepper, onion and carrots - to the pan. Stir fry veggies until they are tender crisp and develop a little browning.
Reduce heat to medium. Add in the noodles, discarding any seasoning package if it came with the noodles. Mix together noodles & veggies.
Pour over the peanut sauce mixture.
Add the chicken.
Stir together and allow to cook a couple minutes to heat through.
Serve with chopped peanuts on top.
To Freeze: Stop before adding peanuts. Transfer to a freezer to oven container (I love disposable aluminum pans), cover with tinfoil. I like to add the peanuts in a small plastic bag and cover with another layer of tinfoil to keep it all together.
Thaw in the fridge overnight. Bake at 375 for 30-45 minutes, depending on the size of your pan.
Recipe by Gravel & Dine at https://gravelanddine.com/thai-peanut-noodle-stir-fry/