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Sesame Peanut Chicken Stir-fry with Coconut Rice Noodles

by The Unrefined Olive

Sesame Peanut Chicken Stir-fry with Coconut Rice Noodles


Noodles -

  • 1 package flat rice noodles
  • 3 cups water
  • 1 cup Coconut White Balsamic

Chicken Stir-fry - 

  • 2 Tbsp. Garlic Olive Oil
  • 4 chicken breasts, cut into strips
  • salt and pepper
  • 1 red bell pepper, cut into strips
  • 2 green onions, thinly sliced
  • 1-2 carrots cut into thin strips
  • ¼ cup soy sauce
  • 1 Tbsp. Dark Toasted Sesame Oil
  • ¼ cup peanut butter
  • ¼ cup Honey Ginger White Balsamic
  • 1 garlic clove, minced
  • 1 tsp grated ginger

Optional: thinly sliced Thai chili for a kick of heat! 


  1. Fill a large pot with the water and the coconut balsamic and heat until boiling. Add the noodles and cook for 5-7 minutes or until desired consistency.
  2. In a large frying pan heat up 1 Tbsp. of the garlic olive oil and add the chicken strips. Cook chicken until golden brown. Remove from pan and set aside.
  3. In the same pan heat the remaining Garlic Olive Oil and add the carrots and bell pepper strips until just softened but still crunchy.
  4. In the meantime, combine the soy sauce, Dark Toasted Sesame Oil, peanut butter, Honey Ginger White Balsamic, peanut butter, minced garlic clove, and grated ginger in a small bowl and whisk together.
  5. Add the chicken back into the pan with the vegetables and then add the sauce just until heated.
  6. Serve over coconut rice noodles.