- 2 teaspoons vegetable oil
- 1/2 red bell pepper, chopped
- 1/2 cup chopped onion
- 1/2 cup chopped mushrooms
- 3 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 1 teaspoon red pepper flakes, or more to taste
- 1 large skinless, boneless chicken breast, sliced
- 1/2 (14.5 ounce) can chicken broth
- 1/2 cup peanut butter
- 1/2 cup chopped peanuts
- 3/4 cup 1-inch pieces fresh green beans
- 1/2 (8 ounce) package egg noodles
- Heat vegetable oil in a saucepan over medium heat. Add red bell pepper, onion, mushrooms, garlic, ginger, and red pepper flakes; cook and stir until softened, about 5 minutes. Transfer to a plate.
- Cook and stir chicken in the same saucepan until no longer pink in the center, about 5 minutes. Return red bell pepper mixture to the saucepan. Add chicken broth, peanut butter, and peanuts. Simmer over low heat, stirring occasionally, until sauce is smooth, about 5 minutes.
- Bring a pot of salted water to a boil. Add green beans and egg noodles; cook until egg noodles are tender, about 6 minutes. Drain. Stir green beans and egg noodles into the chicken and sauce mixture.