Peanut Butter Sauce:
- 1/3 cup low sodium tamari
- 2/3 cup peanut butter
- 1/2 cup hot water
- 2 tbs. fresh lemon juice
- 1/2 tsp. cayenne pepper
- 1/4 cup maple syrup
- 3-4 deboned chicken breasts, cut bite sized strips or cubes
- 2 tbs. cornstarch
- 1 tbs. oil
- 1 Vidalia onion, sliced
- 1 broccoli, cut into bite sized florets
- 2 red bell peppers, cut into strips
- Handful of snow peas
Rice vermicelli noodles, prepared according to the package (or your favorite noodles!)
Mix all the peanut butter sauce ingredients together in a bowl with a whisk until smooth. Set aside.
Put the chicken pieces into a shallow bowl and coat with the cornstarch. Heat up your wok or large skillet with oil and add the chicken pieces. Brown on all sides and when cooked, remove and set aside.
In the same wok pan add the onion slices. Sauté until softened and then add the broccoli and sauté for a few minutes. Add the peppers and snow peas and mix into the other vegetables.
Add the cooked noodles, chicken and the peanut butter sauce and mix well until all combined.