Skillet Chicken Stir-Fry

Skillet Chicken Stir Fry

Southern Cast Iron Spring

This quick stir-fry is perfect for a busy weeknight or a lazy Saturday. Make the sauce the night before and store in the refrigerator to speed up the preparation time. Get five more spring chicken supper recipes in our new issue, available on newsstands now or online at this link.





Skillet Chicken Stir-Fry
Makes about 6 servings
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  1. 1 (8-ounce) package rice noodles
  2. 1 lime, zested and juiced
  3. 4 cloves garlic, minced
  4. 1⁄4 cup fish sauce
  5. 1⁄4 cup rice wine vinegar
  6. 1⁄4 cup firmly packed dark brown sugar
  7. 1⁄4 cup creamy peanut butter
  8. 2 tablespoons chili paste*
  9. 1 teaspoon kosher salt
  10. 2 tablespoons vegetable oil
  11. 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  12. 2 large eggs, lightly beaten
  13. 1 tablespoon sesame oil
  14. 1 cup fresh bean sprouts
  15. 1 cup fresh snow peas
  16. 3 carrots, peeled and shaved into ribbons
  17. 1⁄4 cup roasted salted peanuts, chopped
  18. 1⁄2 cup sliced green onion
  19. 1⁄4 cup cilantro
  1. Place noodles in a large bowl, and cover with hot water until softened, 15 to 20 minutes. Drain and set aside.
  2. In a medium bowl, whisk together lime zest and juice, garlic, fish sauce, vinegar, brown sugar, peanut butter, chili paste, and salt. Set aside.
  3. In a 12-inch cast-iron skillet, heat vegetable oil over medium-high heat. Add chicken; cook until browned and cooked through, 5 to 10 minutes. Remove chicken from skillet.
  4. Add eggs to skillet; cook, stirring frequently, until just set. Remove from skillet; chop.
  5. Add sesame oil to skillet. Add noodles, bean sprouts, snow peas, and carrot ribbons. Add peanut sauce, chicken, and eggs. Cook, stirring frequently, for 5 minutes. Serve with peanuts, green onion, and cilantro.
  1. *We used Sambal Oelek.
Taste of the South


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