Sweet Chili Chicken Stir Fry with Rice Noodles

This recipe requires quite a bit of prep, so make it on a day when you have time to chop and marinate. The sauce used here comes from a restaurant in St. Helens, Oregon, and can be found at some grocery stores (I buy it at New Seasons). It can also be ordered online.

You’ll need:

  • 1 cup Kuy’s Cambodian Sweet Chili Sauce
  • 2 organic boneless, skinless chicken breasts
  • 1 bunch baby bok choy, stocks sliced thin (include some of the leaves if you like)
  • 6 mushrooms, diced
  • 1 yellow bell pepper, diced
  • 1 large carrot, diced
  • 1 cup snap peas, diced
  • 3 cloves garlic, diced
  • 1 cup cashews, ground in a food processor
  • 2 limes
  • 2 tablespoons extra virgin olive oil
  • 1 package rice noodles
  1. Dice the chicken breasts raw, and cover with 1 cup of Kuy’s sauce, and the juice of one lime. Marinate in the refrigerator for about four hours
  2. After the chicken is done marinating, heat the extra virgin olive oil in a sauté pan
  3. Add the baby bok choy, mushrooms, bell pepper, carrot, snap peas and garlic. Cook, stirring occasionally, for about eight minutes
  4. Add the chicken to the pan, including the marinade
  5. Once the chicken is cooked through, stir in the ground cashews
  6. Prepare the rice noodles according to package directions, but make sure they’re a bit undercooked. When they’re almost done, add them to the stir fry mixture
  7. Serve immediately with a wedge of lime



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