Instructions:
- Place chicken breasts in a saucepan, cover with stock/water, and season lightly. Bring to a gentle simmer. Cook until internal temperature reaches 165°F (74°C) (approx. 12-15 mins). Remove, let rest for 5 minutes.
- Use two forks to shred the rested chicken into bite-sized strips. Set aside. (Alternatively, pan-fry diced chicken and cook through.)
- Bring a large pot of salted water to a rolling boil. Cook noodles according to package directions until al dente. Before draining, reserve about 1 cup of the starchy cooking water. Drain the noodles immediately.
- While noodles cook, whisk together peanut butter, soy sauce, rice vinegar, honey/maple syrup, grated ginger, minced garlic, toasted sesame oil, and sriracha in a medium bowl until smooth.
- Gradually whisk in the reserved hot noodle water, 1/4 cup at a time, until the sauce reaches a smooth, pourable, but still creamy consistency. Taste and adjust seasoning.
- Place the drained noodles and the shredded chicken into a large mixing bowl. Pour about 3/4 of the peanut sauce over the top. Toss vigorously until everything is evenly coated. Add more sauce if the mixture seems dry.
- Divide noodles among bowls. Top generously with fresh coriander, chopped peanuts, and serve immediately with a wedge of fresh lime for a final squeeze.