2drops hot pepper sauce, (I subbed Sriracha hot chili sauce)
1boneless chicken breast, cubed
3oz.Ramen Noodles, (1 package)
Salt/Pepper, to taste
¾cupred bell pepper, sliced into strips
¾cupyellow onion, sliced into strips
1cupbaby carrots, halved
5 green onions, diced
Combine the ingredients for the peanut sauce. Stir until it's well-combined and uniform in consistency. Take half of the sauce to marinade the cubed chicken and set the rest aside.
Season the cubed chicken with desired amounts of salt and pepper. Place the chicken in a freezer bag along with half of the peanut sauce and refrigerate for at least 30 minutes if possible, however less is okay.
Heat 2 tablespoons of Peanut Oil in a large skillet, (preferably cast iron), over medium-high heat.
Sear the chicken in the hot skillet on each side. Refrain from moving the chicken around as it sizzles, it will hinder the nice golden sear color. If the pan gets too hot, reduce the heat to medium. Each side will take 3-5 minutes. Once each side is a nice, golden brown and the middle is cooked, set the chicken aside.
Add one additional tablespoon of peanut oil to the same skillet (if needed), over medium-high heat. Add the vegetables to the skillet that the chicken cooked in and cook over medium-high heat for about 8 minutes.
Meanwhile, cook the Ramen Noodles for no more than 1.5 - 2 minutes. (Toss away the flavor packet). Drain and return to the pot. Add the other half of the peanut sauce and use kitchen tongs to gently toss and coat the noodles.
Add the noodles and seared chicken to the skillet with the vegetables and toss to combine. Garnish with green onions and/or peanuts if desired and serve!
Cooked Spaghetti Noodles can also be used instead of Ramen Noodles.