• 12 ounces of noodles of choice:
  • Suggested: Rice noodles, brown rice udon, or regular spaghetti.
  • Alternative: Zucchini noodles for a low-carb option.
• 1 pound chicken breast:
  • Alternative: Use boneless, skinless chicken thighs for a juicier texture or substitute with tofu or beef strips for variety.
• 2 tablespoons low-sodium tamari or soy sauce:
  • Alternative: Coconut aminos for a soy-free option.
• 1 tablespoon honey:
  • Alternative: Agave syrup or maple syrup for a vegan option if using tofu.
• 1 tablespoon chili paste:
  • Suggested: Sambal oelek or any preferred chili paste.
• 1 tablespoon toasted sesame oil:
  • No alternatives here—this adds a distinct nutty flavor.
• ½ cup diced green onion:
  • Focus on the white part for the base.
• 1 tablespoon minced garlic:
  • Fresh garlic is best, but garlic paste works in a pinch.

For the Sauce:

• ½ cup low-sodium tamari or soy sauce:
  • Remember to halve the quantity if using regular soy sauce to avoid excess salt.
• 1 tablespoon peanut butter:
  • Smooth peanut butter works best for a creamy sauce.
• 2 tablespoons rice vinegar:
  • Alternative: Apple cider vinegar or white vinegar in a pinch.
• 2 tablespoons chili paste:
  • Adjust to taste for spice tolerance.
• 1-2 tablespoons brown sugar:
  • Use 1 tablespoon for a more savory dish or 2 for a sweeter version.
• ¼ teaspoon ground ginger:
  • Freshly grated ginger can also be used for a more robust flavor.
• 1 ½ tablespoons toasted sesame oil.
• ½ teaspoon red pepper flakes:
  • Optional for those sensitive to spice.
• 3 tablespoons water.
• 1 tablespoon cornstarch:
  • Essential for thickening the sauce.

For Garnish:

• ⅓ cup crushed peanuts:
  • Adds crunch and a nutty finish.
• ⅓ cup diced green onion:
  • Use the green part for a fresh, vibrant garnish.