1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 Tbsp fresh ginger, peeled and grated
2 garlic cloves, minced
1 bunch green onions, sliced
¼ cup fresh cilantro, chopped
3 Tbsp low-sodium soy sauce
2 Tbsp rice vinegar
2 Tbsp hoisin sauce
2 tsp sambal oelek (ground fresh chile paste)
8 oz package thin rice sticks
2 Tbsp dry-roasted peanuts
Instructions
Heat 2 teaspoons oil in a small skillet over medium-high heat. Once hot, add the chicken and cook, stirring occasionally, until cooked through. Remove to a plate and set aside.
To the skillet, heat 1 teaspoon oil. Once hot, add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 teaspoon oil, cooked chicken, and next 6 ingredients (through sambal).
Cook noodles according to package directions. Drain and rinse under cold water; drain. Add noodles to bowl; toss well to coat. Sprinkle with peanuts and serve hot.