This turned out really well . It is a bit spicy so if you can’t handle the heat just cut the amount of peppers in half or use jalapeÃ±os. I make a few differnent peanut sauces and this one is my “no cook” sauce.
For the sauce:
- 1/2 cup natural Peanut Butter
- 4 tablespoons Tamari Soy Sauce
- 2 tablespoons Honey
- 2 tablespoons Sriracha Chili Paste
- 4 finely minced Serrano Peppers
- 4 tablespoons Rice Wine Vinegar
- 6 tablespoons Extra Virgin Olive oil
Mix all of the ingredients for the sauce and blend thoroughly until smooth.
Marinate the chicken with half of the marinade and set the other half aside to be used later. Marinate for 30 – 60 minutes.
While the grill is pre-heating, cook the rice stick noodles as directed on the package. They will be just fine if the noodles are cold or room temperature when the chicken is ready. Grill the chicken over medium heat until done.
Serve the chicken over the rice noodles and spoon some of the reserved sauce over the top. Garnish with the peanuts and lime wedges.