Ingredients
Equipment
Method
For the marinade:
- First make the chicken thigh marinade by mixing the coconut aminos or soy sauce with sriracha sauce in a mixing bowl then add the chicken thighs.
Prep the veggies:
- Wash and chop the lettuce you will be using. Then wash and finely slice the cucumber, and carrots (or use Matchstick). And slice up your jalapenos or any other toppings and set aside.
Cook the chicken:
- Heat up the olive oil in your cast iron pan. Transfer the chicken thighs from the marinade into the pan. Cook for a few minutes on each side (covered if desired to help keep the chicken moist). Make the sauce while the chicken is cooking.
- Once the chicken reaches an internal temperature of 165 degrees F pull them from the pan. Slice or chop the chicken as desired.
For the Spicy Peanut Sauce
- While the chicken is cooking, combine the peanut butter, the ginger, garlic, sriracha, soy sauce (or coconut aminos), rice vinegar, and warm water. You can add more water as needed to thin the sauce to your desired consistency. Whisk until everything is combined.
- Once everything is prepared add the cooked noodles to the bowl, top with the sriracha chicken, chopped lettuces and veggies. Then drizzle with the the spicy peanut sauce.
- Add some lime wedges, chopped peanuts or even mint for garnish and enjoy!