Have extra chicken and a crisper full of garden bounty? Try a summer stir fry. Rice noodles cook quickly and offer a perfect background for the flavorful sauce.

Chicken stir-fry with peanut sauce

Chicken Stir-fry with peanut sauce

1 (7 ounce) package rice noodles
½ cup warm water
½ cup peanut butter
¼ cup soy sauce
2 tablespoons honey Dijon mustard
¼ teaspoon ground ginger
1 tablespoon canola oil
1 green onion, chopped
2 cups vegetables (garden fresh cabbage shredded, carrots, sliced,  red onion)
2 cups chicken, cooked and shredded
Peanuts, chopped for garnish

Cook the rice noodles according to package directions, drain, and set aside. In a medium bowl, whisk together the water and peanut butter. Add the soy sauce, mustard, and ginger and whisk together the sauce until smooth. In a large skillet over medium heat, heat the oil. Add the onion and cook until it is translucent. Add the vegetables. Chicken, and noodles and mix well. Pour the sauce into the skillet and stir until well combined and heated through. Serve warm in bowls and garnish, if desired, with the peanuts, sesame seeds, or chow mien noodles.

Serves 4