Chicken Moongfali

Ingredients

• 225g noodles
• 1 1/2 tablespoons vegetable oil, divided
• 1 red capsicum, julienned
• 4 green onions, chopped
• 60g fresh beansprouts (optional)

• 500g (2 cups) chicken breasts, cut into cubes
• 140g smooth peanut butter
• 2 tablespoons soy sauce
• 1 teaspoon grated fresh ginger
• 110ml chicken stock

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Directions

1. Cook pasta. Cook red capsicum, green onion and beansprouts in 1 tablespoon oil until tender yet still crunchy. Set aside.
2. Cook chicken in the same pan, adding remaining oil if needed. When chicken is done and juices run clear, set aside.
3. Mix peanut butter, soy sauce and ginger in a large pan over medium low heat.
4. Add chicken stock. Add pasta, cooked vegetables and chicken. Toss to coat all ingredients. Serve immediately.