Peanut Butter Chicken Stir-Fry with Instant Noodles

1/2 chicken breast (about 100g), thinly sliced 1 pack instant noodles (discard seasoning, about 70g dry weight) 1 cup frozen mixed veggies (broccoli, bell pepper, etc.) 1 tbsp peanut butter (natural, unsweetened) 1 tbsp low-sodium soy sauce 1 tsp sesame oil 1 clove garlic, minced 1 tsp grated fresh ginger 1 tbsp water 1 tsp olive oil or vegetable oil Salt and pepper to taste Optional: a pinch of chili flakes for heat

A quick and flavorful stir-fry combining tender chicken breast, mixed frozen veggies, and instant noodles tossed in a creamy peanut butter sauce. Perfect for a satisfying single-serving meal around 700 kcal.

Steps

1. Cook the instant noodles according to package instructions, drain and set aside. 2. In a small bowl, whisk together peanut butter, soy sauce, water, and sesame oil until smooth. Set aside. 3. Heat olive oil in a non-stick pan or wok over medium-high heat. 4. Add minced garlic and grated ginger; sauté for 30 seconds until fragrant. 5. Add sliced chicken breast; stir-fry for 4-5 minutes until cooked through and lightly browned. 6. Add frozen mixed veggies; stir-fry for another 3-4 minutes until vegetables are heated through but still crisp. 7. Pour the peanut butter sauce over chicken and veggies; toss to coat everything evenly. 8. Add cooked noodles to the pan; stir well to combine and heat through. 9. Season with salt, pepper, and optional chili flakes to taste. 10. Serve immediately, garnished with extra sesame oil or chopped peanuts if desired.