My new favorite Ramen recipe: Chicken and veggies in spicy peanut sauce.

###Ingredients:

2 Chicken Breasts - Thawed, brought to room temp.
Random Veggies - I used chives, broccoli, bok choy
Noodles - throw away that nasty seasoning packet
1/2 C Peanut Butter - natural, chunky
approx 2T Honey
approx 1/4 C Soy Sauce
approx 1/4 C Chicken Broth
Sriracha
Oil - I used Canola (AKA rapeseed) oil
Water
Garlic Powder

###Directions:

Slice chicken on the bias into bite size pieces, place in small bowl and coat with soy sauce and garlic powder. Let sit while you prepare everything else.

Stir together peanut butter, soy, sriracha, honey, oil, water. I used 1/2 C peanut butter, about 1/4 C or less soy, sriracha and honey to taste, and oil and water to get the sauce to a good consistency. The amount of oil and water will vary depending on the type of peanut butter used.

Slice chives, set aside. Chop remaining veggies into bite sized pieces.

Begin to boil water

Heat 2 T or so of oil in a large skillet on medium/ medium high. Place chicken in skillet, careful not to overcrowd. It took me 3 batches to do 2 breasts. Cook until just starting to brown on both sides. As the chicken is done, place on a plate and cover with foil.

While chicken is cooking, add noodles to water, drain when done.

when all chicken is done, return pan to burner and add chives. After a minute or so, add remaining soy/garlic juices and enough chicken broth to deglaze the pan. Add remaining veggies and cover. Cook until veggies are done but not overdone. Lower heat and stir in peanut sauce, careful not to let it burn on the bottom. Stir in noodles.

Plate and add chicken.