In a medium bowl, whisk together the sauce ingredients: coconut milk, peanut butter, soy sauce, sriracha, honey, rice vinegar, and toasted sesame oil. Ensure everything is well combined and smooth. Set this sauce aside—it will be the star of your dish!
Heat a 12-inch skillet over medium-high heat and add the vegetable oil. Once hot, carefully add the diced chicken pieces to the pan. Season with salt and black pepper and cook for 5 to 7 minutes. You want the chicken to be cooked through without browning, so keep an eye on it. It should reach an internal temperature of 165°F (74°C).
Once the chicken is cooked, add in the minced garlic and grated ginger. Sauté these for about 1 minute until fragrant, stirring constantly to prevent burning. The garlic should be lightly golden.
Next, deglaze the pan by adding the chicken stock. Scrape any bits stuck to the bottom of the skillet to incorporate all those flavors into your sauce.
Now, pour in your prepared peanut sauce mixture. Stir well and allow it to simmer on low to medium heat for about 2 to 3 minutes. This will let the flavors meld together beautifully.
While your sauce is simmering, prepare the rice noodles. Place them in a large bowl and cover with boiling water. Let them sit for 2 minutes, then strain them. Alternatively, you can follow the package instructions for cooking.
Once the noodles are ready, add them to the skillet with the chicken and sauce. Toss everything together gently so that the noodles are well coated in the creamy sauce. If the mixture appears too thick, add a splash of hot water to loosen it.
To finish, garnish your dish with roasted peanuts, freshly chopped cilantro, and green onions. These will add an extra layer of flavor and some crunch!
Serve your Creamy Peanut Noodles With Chicken hot, with a wedge of lime on the side for an added burst of freshness.
