A 30-minute yummy and healthy chicken stir fry loaded with flavor and can be adapted to suit the ingredients you have on hand. Tangy rice vinegar, toasty sesame oil, savory soy sauce, and fiery red pepper flakes are added directly to the pan to create an instant, multi-dimensional sauce, and the crunchy peanuts on top make this irresistible.
1/2cupchopped peanuts(unsalted and roasted) plus additional for serving
1/2teaspoonred pepper flakesor more to taste
Bring a large pot of water to a boil. Cook pasta until just tender. Drain and toss with a little olive oil to prevet sticking. Set aside.
In a large nonstick skillet or wok, heat olive oil over medium-high heat. Add chicken, 2/3 of the ginger, 2/3 of the garlic, and salt. Saute until chicken is no longer pink in the center, about 4 minutes. Remove to a plate and set aside.
To the skillet, add the stir fry vegetables, cabbage, remaining 1/3 ginger and 1/3 garlic, and sauté until the vegetables are hot and the cabbage is slightly tender, about 8 minutes. Add the stock, soy sauce, sesame oil, and rice vinegar. Cook 2 minutes. Add the reserved pasta, reserved chicken, peanuts and pepper flakes to pan. Toss gently to combine, then serve warm, topped with additional roasted peanuts as desired.