Peanut Butter Chicken On Pan Fried Egg Noodles

Yesterday, I was in the mood to make something really different, some yummy, something easy. I remember I had these amazing egg noodles that I purchased at an Asian market in Phoenix. I also had chicken breasts on hand and a brand new bottle of peanut butter, yes, PEANUT BUTTER! Hmmm, delish. Here is a simple yet flavorful dish you must try if you're craving something fun and refreshing. The beautiful egg rolls on the dish were made by hand by my beautiful mom who is from the Philippines.

What you need:

2 T of oil
1 pound of skinless, bonelss chicken breast halves, cut into 1 inch cubes
1 medium onion, sliced
1/4 teaspoon of red pepper flakes
1 (14.5 ounce) diced tomatoes with juice
3/4 cup of chicken stock/chicken broth
3/4 cup smooth peanut butter
1 red bell pepper
3 garlic cloves

Directions:

Heat oil in a large skillet over medium heat. Add the chicken pieces, red pepper flakes and garlic and cook until the chicken starts to turn white. Add the onion, garlic and red bell pepper to the chicken. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.

Pour the tomatoes and chicken stock into the skillet and simmer for about 10 minutes or until chicken is cooked through. Stir in peanut butter and cook stirring constantly until the sauce thickens.

Serve over pan fried egg noodles or white rice.