Ingredients (For 4 Servings)

• 800g Raw Chicken Breasts, cut into cubes
• 1 Tsp Black Pepper
• 1 Tbsp Garlic Paste
• 1 Tbsp Ginger Paste
• 1 Tsp Chilli Flakes
• 1.5 Tsp Onion Powder
• 25g Sriracha
• 30ml Soy Sauce (15ml Light Soy Sauce + 15ml Dark Soy Sauce)
• 20g Light Butter (for cooking + extra once cooked)
• Handful Chopped Coriander / Cilantro

Chilli Peanut Noodle Ingredients

• 100g Natural Peanut Butter (Without Palm Oil)
• 75g Soy Sauce (45g Light Soy Sauce + 30g Dark Soy Sauce)
• 50g Sriracha
• 30g Rice Vinegar
• 1 Tsp Chilli Flakes (optional)
• 125ml - 150ml Noodle Hot Water (from boiled noodles)
• 250g Uncooked / 570g Cooked Medium Egg Noodles
• 1/2 Cup Chopped Green Onion/Scallion
• Handful Chopped Coriander
• Handful Sesame Seeds

Instructions

1. Marinate the chicken for at least 30 minutes or overnight to enhance flavor.
2. Cook the marinated chicken in a pan on medium heat for 3-4 minutes on each side until a golden brown crust forms. Add a little extra light butter and chopped coriander during the last few minutes of cooking.
3. Boil the egg noodles for 4-5 minutes, then drain and rinse under cold water to halt cooking, ensuring the noodles maintain a firm texture.
4. In a separate saucepan, prepare the Chilli Peanut Sauce by combining peanut butter, soy sauce, sriracha, rice vinegar, and optional chili flakes over low heat. Stir until silky smooth without overcooking.
5. Add the noodle hot water to the peanut sauce to adjust the consistency.
6. Toss the cooked noodles in the peanut sauce along with chopped green onions, coriander, and sesame seeds.
7. Serve warm and enjoy your high-protein meal!