12 ounces noodles of choice

1 pound chicken breast, cut into bite-sized pieces

2 tablespoons low sodium tamari or soy sauce (use tamari if gluten-free)

1 tablespoon honey

1 tablespoon chili paste

1 tablespoon toasted sesame oil

½ cup diced green onion (mostly white part)

1 tablespoon minced garlic

½ cup low sodium tamari or soy sauce (for sauce)

1 tablespoon peanut butter

2 tablespoons rice vinegar

2 tablespoons chili paste (such as sambal oelek)

1–2 tablespoons brown sugar

¼ teaspoon ground ginger

1½ tablespoons toasted sesame oil

½ teaspoon red pepper flakes (optional)

3 tablespoons water

1 tablespoon cornstarch

⅓ cup crushed peanuts (for garnish)

⅓ cup diced green onion (mostly green part, for garnish)

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Cook the noodles according to package instructions. Drain and set aside.
Cut chicken breast into bite-sized pieces and toss with soy sauce, honey, chili paste, and sesame oil.
Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5–7 minutes.
Add the diced white parts of the green onions and minced garlic. Cook for 1 minute until fragrant.
In a bowl, whisk together the sauce ingredients: soy sauce, peanut butter, rice vinegar, chili paste, brown sugar, ground ginger, sesame oil, red pepper flakes, water, and cornstarch.
Pour the sauce over the cooked chicken and stir. Let it simmer for 2–3 minutes until thickened and glossy.
Add the cooked noodles and toss to coat evenly in the sauce.
Serve hot, topped with crushed peanuts and the green parts of the green onions.

For a gluten-free version, use tamari and rice noodles.

Adjust spice level by varying the amount of chili paste and red pepper flakes.

Substitute chicken with tofu or shrimp for variation.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat with a splash of water or broth to loosen the sauce.