Epic , Quick, and Easy Thai Chicken Peanut Noodle Dish

Hello, everybody! The Fresh Pioneer is back and I've got a super quick Thai dish to warm up your February weekend! (And if you add extra red pepper flakes, it could reallly warm up your night.)

 First things first:
1/2 cup fresh peanuts
1/2 cup green onion
one lime
1 can water chestnuts
1 cup sliced bell peppers
2 tsp Thai seasoning you can find in the produce are of your grocery store
1 tsp dry garlic (or fresh)
 1 cup peanut sauce (I'll also post a super quick recipe to make your own sauce, but I had this in the cabinet so, I opened it up. It was pretty tasty!)
1-2 lbs pounds of sliced chicken breasts
Your favorite Asian noodles

The peanuts can be found in bulk and keep pretty well.

 I'm not a fan of water chestnuts but my kids are so... here they go.

 I just love this stuff. I've used it in so many dishes since I bought it and it only needs a few teaspoons. All natural and certainly saves money when I was buying this ingredients fresh, in the middle of winter!

 I love this stuff. My husband prefers fresh garlic for his home salsas so we always have that on hand, but for pan frying, I really like the way the dried garlic gives off a nutty aroma. YUM.

 OK, here's a quick peanut sauce recipe if you don't have a bottle of this on hand:

 1/4 cup creamy peanut butter

 1/2 cup chicken broth

 1/4 cup lemon juice

 1/4 cup soy sauce

 4 teaspoons  hot  sauce 

Whisk all those together in a saucepan on medium until the peanut butter is thoroughly incorporated. 

 OK, here's the chicken. (Sorry, Kav. Gruesome, eh? Imagine this is tofu, which I've had in this dish and it's super tasty.) Slice and brown in a pan until cooked through.

 Slice peppers, green onions and any other veggies you'd like to add. I like onion but one of my kids asked me to skip it and so i did, this time.

 Take the chicken from the pan and add a few Tbs of oil, dried garlic, and the Thai seasoning. Let it heat up and then add the peanuts, bell peppers, green onions. water chestnuts, other veggies (I had some snow peas in the fridge so I added those). Stir on medium high heat until bell peppers are sauteed.

 Add the cooked noodles, the diced and cooked chicken. Add the peanut sauce and toss gently.

Serve with a slice of lime and a small bowl of red pepper flakes if anyone wants to add extra zing. Since we have several kids who hate spicy food, and several who love it, it's best to serve most of the heat on the side.

  OK, I hope everyone is having a warm and productive February! I'm almost done with my latest book and I'm so excited to reveal it...  as soon as I can!