This easy recipe works great for busy weeknights.
Save any leftover peanut sauce for rice bowls or to use as a veggie dip.
This recipe was developed by Paige Grandjean.
Caitlin Bensel
Ingredients
4ouncesrice vermicelli noodles
1tablespooncanola oil
4boneless, skinless chicken thighs (about 114 lb.)
Meanwhile, heat oil in a grill pan or cast-iron skillet over medium-high.
Transfer to a cutting board and let rest for 5 minutes.
Whisk peanut butter, coconut milk, lime juice, soy sauce, and sriracha in a small bowl.
2,000 calories a day is used for general nutrition advice.
