Total Time
Prep 10 mins
Cook 10 mins


Ingredients Nutrition


  1. Dice chicken and dust with cornstarch and salt to taste.
  2. Heat oil in frying pan and cook chicken until cooked through, about 5 minutes.
  3. Meanwhile, cook rice noodles in boiling water until tender, about 5 minutes. Rinse under cold water and drain.
  4. Combine chicken, noodles and vegetables in a large bowl.
  5. In a small bowl, mix peanut butter, hoisin sauce, lime juice, soy sauce, garlic, ginger, honey and sriracha; pour over salad and toss to coat.
  6. Sprinkle with peanuts.